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
|

|

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
|