Hot smoked fish

Special taste and aroma of smoked fish has. Hot smoking occurs at high temperatures in special smoking chambers. This treatment makes the fish tender, juicy, gives the special unique taste.

Mackerel

hot smoked

Headless
Net weight: 300-500 g / 400-600g

Mackerel

hot smoked

Headless
Net weight: 300-500 g / 400-600g

Mackerel

hot smoked

With head
Net weight: 300-500 g / 400-600g

Mackerel

hot smoked

With head
Net weight: 300-500 g / 400-600g

Herring

hot smoked

With head
Net weight: 300+ 350+ g

Herring

hot smoked

With head
Net weight: 300+ 350+ g

Horse mackerel

hot smoked

Headless
Net weight: 2 kg

Horse mackerel

hot smoked

Headless
Net weight: 2 kg

Salmon ridges

hot smoked

Headless
Net weight: 1 kg

Salmon ridges

hot smoked

Headless
Net weight: 1 kg

Sandwich

mackerel and salmon
hot smoked

Sandwich

mackerel and salmon
hot smoked

Roll

herring smoked

 

Roll

of smoked mackerel

Sprats

In oilhot smoked

Sprats

In oilhot smoked