Each day, our smoking masters smoke thousands of fillets in a traditional manner. The fillets are still dry salted by hand and then smoked in our modern smoke ovens.
By using different cutting techniques and packaging methods, we can create a solution for every use.
| Smoked Norwegian salmon | Other smoked |
| Whole side | Scottish salmon |
| Short cut | Gravlax |
| Long cut | Sockeye |
| Premium cut | Halibut |
|
Portions Flakes War smoked |
