For orders totaling CHF 50 or more, delivery is free. For orders placed by 4:00 PM, the Mondexpress delivery will arrive at your doorstep the next morning.

Delivery: Hand-sliced longitudinally, vacuum-sealed. Products are delivered frozen

Sustainable production

No antibiotics

Direct import from Norway


Ancient smoked craftsmanship

Highest salmon quality standard

Shop Gravlax

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.

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Friskfisk Warm Geraeuchert

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.

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Friskfisk Lachs Kalt Geraeuchert
«Hot Smoked»

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.

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Shop Beetroot

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.

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Friskfisk Rohlachs
«Fresh Salmon»

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.

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Friskfisk Aquavit

Cold Smoked Salmon with Aquavit
Our "AQUAVIT" is graved with Lysholm Linie Aquavit, dill seed and caraway powder. Aquavit is a Norwegian herb and spice spirit with a strong dill and caraway flavour.

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Friskfisk Gin

Gravlax with Gin
This salmon is cured with the best Deux Frères gin, juniper powder, sugar and salt. The gin, developed according to a secret Deux Frères recipe, gives the salmon a special coloring and a light juniper flavor

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