The Laschinger-Team

Team

 

Andreas Maak

Andreas Maak

Managing Director
Michael Kellner

Michael Kellner

Vice Managing Director
Christiane Loebke

Christiane Löbke

Member of the Executive Board
Wolfgang Kristl

Wolfgang Kristl

Quality management
 
 

Careers

Working for Laschinger Seafood makes you part of an international company that processes salmon for food retail, food service and wholesale. It is one of the most modern and successful companies in its sector. With several thousand employees, you can become part of a great team.

Deggendorf
Lebensmitteltechnologe /Ökotrophologe (m/w)

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Locations

Laschinger Seafood GmbH has two locations in Germany.

  • Deggendorfis the headquarters. Here nearly two dozen employees are responsible for the distribution of Laschinger salmon specialities throughout Germany, and other European countries.
  • Harsum, established in 2014, is a production facility working with fresh fish and retail products.

In 2007, Laschinger Seafood joined Morpol S. A., the world leader in smoked salmon, and is linked with two locations in Poland.

  • Morpol’s central production plant is in Ustka. Here some 3000 employees are responsible for smoking and marinating around 60,000 tonnes of Atlantic salmon a year.
  • Laurin Seafood Sp.z..o.o. is in Lebork. Around 250 employees further process approximately 3,500 tonnes of smoked salmon a year.

Processing

Fresh salmon are transported in ice boxes. Taken from the ice, they are rapidly processed to provide fillets for smoking or steaks, constant-weight portions and other products. These are chilled or frozen and packaged ready for despatch.
Fillets are hand trimmed to ensure only the best quality salmon meat is smoked. The trimmings are destined for other uses.
After hand salting and curing in controlled conditions, the fillets are dried to concentrate flavour and optimise the texture. To produce the much-enjoyed smoked salmon, the fillets are cold smoked at 28 °C over beech chippings, then sliced, prepared and packed to match customer specifications. Hot smoking of seasoned portions is at 67 °C. When cool, they are packaged in accordance with customer specifications.
The packaging, which can include herbs and spices, retains freshness and flavour through to the moment it is opened and the salmon is enjoyed.

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History

In 1979 Rudolph Laschinger established a facility to smoke trout at the Birkenthal trout farm in the forest of Bavaria. The company grew but Laschinger was also interested in the ‘king of fish’, the Atlantic salmon (Salmo salar). In Norway, he learned about breeding and raising these salmon. Soon he was granted a licence for his first salmon farm and successfully grew the business.

The 1990s brought further expansion. Laschinger acquired salmon farms on the Shetland Islands of Scotland and on the Atlantic coast of Ireland. By now, Laschinger had become the brand name in Germany for premium salmon products.

In 2007, the Laschinger company joined Morpol, the world leader in smoked salmon. This greatly strengthened and extended the range of products offered under the Laschinger brand. In 2013, Marine Harvest, the world’s largest producer of Atlantic salmon, acquired Morpol together with Laschinger Seafood. This move brought together world leaders in salmon breeding, farming, processing, smoking and further processing. The combination enabled the companies to apply an unbroken value chain focused on quality, sustainability, reliability, food safety and value for money. Control was further enhanced when Marine Harvest invested in producing its own salmon feed.

 


 

News-Archiv

News

2019-02-01

RECIPE OF THE MONTHOmelette with smoked salmon and vegetables

To the recipe of the month

News

2018-12-13

Certified fish expertWe are proud of Christiane Löbke bearing the title of a fish sommelier

A further educational training for fish sommeliers has been created just recently. Christiane Löbke is now one of only few qualified fish experts with an extensive  knowledge of fish and seafood. The course contained topics such as fish theory, fish history, aquaculture, animal welfare, sustainability and fish, sensor technology and quality, merchandise knowledge in general, fish & human health, quality management and product safety, new technology in fish farming, marketing, practical merchandise knowledge and fish & wine.

News

2016-10-19

MACKEREL FILLETS; MSC CERTIFIEDA delicacy from sustainable fisheries

The Marine Stewardship Council (MSC) spent two years reviewing the mackerel fisheries in the Northeast Atlantic. Its verdict: the stocks are sustainably managed.



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