Smoked mackerel

(Scomber scombrus)

Headed and gutted. Naturally salted and smoked.

Without artificial preservatives.

Optional: head on, gills off

Smoked atlantic cod

(Gadus morhua)

Headed and gutted. Naturally salted and smoked.

Without artificial preservatives.

Smoked haddock

(Melanogrammus aeglefinus)

Headed and gutted. Naturally salted and smoked.

Without artificial preservatives

Smoked saithe

(Polachius virens)

Headed and gutted. Naturally salted and smoked.

Without artificial preservatives.

Smoked halibut

(Reinhardtius hippoglossoides)

Headed and gutted, cut in pieces app 250 grams each. Naturally salted and smoked. Without artificial preservatives.

Smoked common warehou

(Seriorella porosa)

Headed and gutted. Naturally salted and smoked.

Without artificial preservatives.

Smoked hake

(Merlucius merlucius)

Headed and gutted. <1kg fish smoked in one piece; units bigger than 1 kg

(max 5 kg) cut in steaks +/- 400 grams each. Naturally salted and smoked.

Without artificial preservatives.

Smoked wholeround herring

(Clupea Harengus)

Herring wholeround, meaning with head and roe or milt. Naturally salted and smoked. Without artificial preservatives.

Smoked redfish

(Sebastes marinus)

Headed and gutted. Naturally salted and smoked.

Without artificial preservatives.

Smoked eel

(Anguilla anguilla)

Gutted, head on. Units from  400 to 1000+ grams. Naturally salted and smoked. Without artificial preservatives.

Smoked mackerel fillets

(Salmo salar)

Skin on. Plain or sprinkled with mixed seasoning (Santa Fe) or thick black pepper. Cold or hot smoked. Naturally salted and smoked. Without artificial preservatives.

Smoked salmon shashlik

(Salmo Salar)

Pieces of skinless salmon fillet, impaled on a wooden stick together with marinated red pepper and cucumber. Naturally smoked. Without artificial preservatives.

Smoked salmon belly flaps

(Salmo salar)

Naturally salted and smoked. Without artificial preservatives.

Smoked dogfish

(Squalus Acanthias)

Curled strips of smoked dogfish. Naturally salted and smoked.

Without artificial preservatives.

Smoked mackerel flaps

(Scomber scombrus)

Plain or sprinkled with mixed seasoning (Santa Fe) or thick black pepper.

Naturally salted and smoked. Without artificial preservatives.

Smoked mackerel/herring rollmops (Scomber scombrus lub Clupea harengus)

Mackerel or herring flaps rolled with onion and marinated cucumber. Optional: additionaly, spread with spicy seasoning (Santa Fe). Naturally salted and smoked. Without artificial preservatives.

Smoked herring

(Clupea Harengus)

Headed and gutted. Naturally salted and smoked. Without artificial preservatives

Cold smoked herring fillets in oil

Skinless herring fillet, lightly salted, naturally smoked without artificial preservatives, in rapeseed oil with some onion,

carrot and laurel leaf.