European Smoked Fishes

Norwegian smoked salmon or røkelaks is one of the most popular smoked salmon varieties. It is usually made with farmed Atlantic salmon (Salmo salar), and it stands out for its quality, bright pink color, and tender and flaky flesh.... READ MORE

Macrou afumat is Romanian smoked mackerel, characterized by a pleasant smoky flavor and a distinctive copper hue. This fish specialty is usually prepared by seasoning cleaned, dry fish with salt or marinating the fish in brine, then cold ... READ MORE

Arbroath smokie is a fresh haddock fish that has been hot-smoked over an open fire, headless and gutted in Arbroath using the traditional, unique methods of preparing. They are usually tied in pairs with a string on their tails, deep gold... READ MORE

Smoked Scottish salmon can be produced from wild and farm-raised salmons that fall into the category of Atlantic salmons (Salmo salar). The fish is typically cold-smoked and dry-cured, usually with salt, sugar, or spices. Smoked Scottish ... READ MORE

One of the staples of traditional Icelandic diet, harðfiskur is a fish delicacy made by following an old preserving method that involves drying fresh fish on wooden racks, outdoors in the cool Icelandic wind. The fish may be soaked in a weak b... READ MORE

Atlantic smoked salmon is a broad category that can include numerous types of smoked salmon found in the Eastern Seaboard of North America and in Northern Europe. The salmon has a rich and buttery flavor and it's cured and cold-smoked by using art... READ MORE

Smoked halibut is a prized ingredient in traditional Danish cuisine that is characterized by its tender, but firm texture, and a deep, smoky flavor. It is usually prepared with Greenland halibut, a variety that is well-suited for smoking.... READ MORE

A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firew... READ MORE

Novac afumat din Ţara Bârsei is smoked carp fish from the region of Ţara Bârsei. The fish are filleted, salted and smoked in a traditional way, using sawdust with a unique flavor of celery, at temperatures between 45-... READ MORE

Traditional Grimsby smoked fish are traditionally cold smoked fillets of haddock and cod of the best quality, cream to beige in color, prepared in Grimsby, Lincolnshire. The fish must weigh between 200 and 700 grams, their textur... READ MORE

Trota affumicata di San Daniele, also known as "la regina di San Daniele," is a smoked trout crafted from rainbow trout (Oncorhynchus mykiss) raised in the pristine waters of Friuli, where they mature naturally over 7-8 years, reaching up to a met... READ MORE

Scrumbie de Dunăre afumată is a smoked Danube shad, traditionally prepared in Romania. From March to August, scrumbie de Dunăre migrates from the Black Sea to the Danube for breeding - during that period the fish is caught, cleaned, then ... READ MORE

This is a unique salmon product which has been hand-filleted, cured and smoked using a combination of pure rock salt and oak smoke exclusively. The salmon is of the highest quality and comes within 24 hours of being caught from Scotland, with a co... READ MORE