It is made by carefully cold smoking Atlantic salmon over beech wood at 28°C. Before smoking, the fresh salmon fillets are sprinkled with salt.
During the maturation process that follows, the salt is slowly pulled into the fillet. This fully develops the fine flavour and allows the filet to retain its top quality consistency.
Irish organic salmon
Smoked salmon from organic aquaculture in Ireland. This salmon is a real delicacy of the best consistency, exquisite in taste and unique in colour.
The entire rearing process is subject to strict guidelines and compliance is checked regularly through rigorous inspections carried out by recognised inspection bodies. This applies not only to the conditions in which the fish are kept, but begins with the selection of optimal breeding sites and the origins of the young fish.
The complete checks by external experts are carried out at all stages, from the hatchery to the slaughter, processing, fumigation, packaging, transportation and refrigeration - everything is precisely documented according to a proven quality assurance system in order to guarantee the utmost traceability.
Organic smoked salmon
"Organic salmon" is reared and refined in accordance with strict EU guidelines. This means the highest care is taken in the selection of the parent animals. The salmon breed in clean, oxygenated water and have extra space in the hatchery. They grow up in the naturally pure waters of Scotland and Norway. They are fed exclusively on certified feed: marine matter, cereals, vitamins, minerals and natural pfaffia yeast.
Exclusive care, careful processing and constant inspection by external veterinarians and consultants ensure top quality salmon. Firm in consistency with a natural fat content and typical colour. And the taste...! We have smoked and marinated organic salmon on sale for you.
Norwegian salmon fillet marinated with dill
In Scandinavia, fresh salmon fillets used to be laid in a herb-lined hole in the ground and covered with soil.
It was quickly noticed that this process not only drastically increased the shelf life of the salmon, but also brought out a first-class flavour in the fish.
Today, the salmon fillet is placed in a pickle of salt, sugar and dill and carefully packed after an appropriate maturation period.
Finest Atlantic Salmon is filleted and cut into strips - known as stremels.
These salmon fillet strips are gently smoked at about 70°C. The addition of selected spices like fine pepper or strong chili give the stremel salmon its unique taste.
We offer this variety of flavours:
Stremel salmon can also be eaten hot.
Scottish smoked salmon
Cold-smoked salmon from aquaculture in Scotland.
Our product is traditionally cold smoked with beech wood smoke. Before smoking, the fresh salmon fillets are sprinkled with salt. During the maturation process that follows, the salt is slowly pulled into the fillet. This fully develops the fine flavour and allows the filet to retain its top quality consistency.
Then the fillets are carefully cut into delicate slices.
Wild sockeye salmon
The wild salmon hatch in the headwaters of the major rivers of Alaska and Canada, grow up in the Pacific and return to their place of birth as a valuable salmon delicacy, once they reach sexual maturity.
The crystal clear, icy water and the long distances covered by the salmon result in excellent meat quality. The finely-textured salmon meat contains a lot of high-quality proteins, with essential amino acids and unsaturated fatty acids.
The wild salmon is carefully cold smoked over beech wood at 28°C. Before smoking, the fresh salmon fillets are sprinkled with salt. During the maturation process that follows, the salt is slowly pulled into the fillet. This allows the fine flavour to develop fully. For optimum taste, we recommend opening the packet 15 minutes before consumption, but to leave cool.
The meat of the rainbow trout is reminiscent of salmon due to its reddish colour.
The fresh rainbow trout is salted in-house, traditionally smoked and cut into delicate slices.
Scottish salmon fillet
Each bite of our traditional cold-smoked salmon fillet promises exquisite pleasure. Only the best and most tender cut of Scottish salmon is used. The fillet has a perfect colour and consistency. It can make every occasion extra special.
The salmon are reared under optimal conditions in the crystal clear waters around the coast of Scotland. A special emphasis is placed on the tidal currents in our sites. This ensures optimal water circulation so the salmon get plenty of exercise. And it has an excellent effect on the quality of the salmon.
Only salmon of excellent quality are selected for our salmon fillets. The fresh salmon are filleted, boned and salted by hand, with the utmost care. After the maturation period, during which the salt is slowly drawn into the salmon, the fillets are cold smoked over beech wood. This develops an excellent flavour.
Norwegian salmon fillet
The fresh salmon are filleted, boned and salted by hand. Only the best and most tender pieces of salmon are selected. During the maturation process that follows, the salt is slowly pulled into the fillet. Cold smoking over beech wood gives the fillets their special aroma.
Smoked variations are a real delicacy for fish lovers. The finely balanced ensemble, with fresh wild garlic in spring, strong smoked salmon with asparagus, tangy oranges in summer, strong chili peppers in autumn and aromatic horseradish in winter offers the perfect balance between the typical smoked flavour and the richly varied flavours of the season.
We are particularly proud that through our cooperation with renowned chefs, we have managed to emphasise the delicate flavour of the smoked salmon with a variety of harmoniously balanced sauces that come with the respective products.
Smoked mackerel fillets
For our mackerel fillets we use MSC-certified mackerel caught in the North-Eastern Atlantic Ocean.
Unlike with conventional mackerel fillets, our mackerel are smoked whole and only then carefully filleted. This means the filet remains juicy and keeps its delicate flavour.
Smoked trout fillet
The smoked trout fillets are a classic smoked delicacy, made to meet the highest culinary demands. After salting and maturation, the fresh trout are carefully hot smoked over beech wood at about 70°C and then filleted.