Articles

My love for salmon originated in the far north, where the midnight sun shines in summer and polar nights turn winter evenings into day. I had the privilege of calling the beautiful land of Norway my home for three years. As a passionate hunter, fisherman, and lover of good food, I felt at home in Scandinavia...

Frederik Møller Andersen is deeply rooted in the Norwegian gourmet world. A few years ago, he gave up his upscale delicatessen business to establish his own smokehouse. Frederiks Røkeri AS is a small, artisanal company with four employees located in the fish market hall of Oslo Akershusstranda...

Frisk Fisk’s salmon tastes excellent. On one hand, this is thanks to the elaborate traditional smoking method our Norwegian smoke master Frederik Møller Andersen uses. On the other hand, Frederik has a keen eye for choosing only the best fish from sustainable sources. Read on to find out what exactly that means...

The Norwegian wild salmon season lasts from June to August. For lovers of all things fish like us, these are the most beautiful months of the year. During this time, our smoke master Frederik Møller Andersen sends us freshly caught whole wild salmon, which we serve to you: smoked, cooked or raw, masterfully prepared by our chef Fabian Seeländer and his team...