Founded in 2015, the family-run fish smokehouse makes cold-smoked, hot-smoked and gravlax-cured fish and other fish delicacies. Fish is smoked over alder or beech wood with sea salt and, in some products, additive-free spices. The smoked fish contains no added preservatives or additives.
Products are sold to consumers at the on-site fish shop and to resellers. Raw materials follow the WWF fish guide, and packaging is recyclable. The entrance and car park are wheelchair accessible.
Bought smoked or cured fish? Review the products and shop experience in the comments.
