Cured salmon with dill
Salmon and Dill are an unbeatable team. With our "GRAVLAX", we have further refined the combination. The raw salmon is cured in a brine of sugar, salt and dill for four to five days. After this process, we wrap it in more fresh dill and pack it with love.

Smoked salmon "Yuzu-Ponzu," whole piece
The Tender product range offers cold smoked salmon with delicate flavors of Yuzu-Ponzu for a unique taste experience.

Cold smoked wild-caught salmon
Our specialty: Smoked wild salmon. High-quality catch before spawning for tender texture, natural flesh color.

Skin-on Raw Salmon
Fresh salmon from the west coast of Norway. This magical place is home to the aquaculture where we source our salmon. The fish are raised naturally in a habitat with excellent water quality, that is closely monitored. The farm is subject to regular controls to ensure quality.

Hot Smoked Salmon
As the name suggests, our "HOT SMOKED SALMON" is smoked at a higher temperature. After four to five hours at a cosy 50 °C, it has become juicy and mild. The longer smoking time means that the salmon can be pulled afterwards.

Cold smoked wild-caught salmon
Exquisite, lightly smoked salmon with a subtle salt note and tender texture for discerning connoisseurs.

Cold Smoked Salmon
Our "BEETROOT" smoked salmon is wrapped and vacuum packed with the best organic beetroot. The beetroot gives it its earthy-sweet aroma and a special purple hue that makes this salmon an eye-catcher on any table.

Cold Smoked Salmon
Our "CLASSIC" is smoked hanging for eight hours at 20 °C according to old Norwegian tradition. Its taste is incomparably mild and savory.

Cold smoked salmon, farmed
A light, cold smoked salmon with a delicate texture and subtle salty taste for discerning connoisseurs.

Smoked salmon "Truffle-Seaweed," whole piece
The Tender product range offers cold-smoked salmon with delicate flavors, including truffle algae and Japanese ingredients, for exquisite taste combinations.