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Fish Cake Hoch Web
«Fish Cake»

Classic fish cake
Traditional Norwegian fish cakes made with coarse pollack and baked onions. Perfect for dinner or burgers, made from natural ingredients without additives.

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Rauchlachs Filet Hoch Qeb
«Filet Royal Classic»

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

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Lachs Rande Hoch Web
«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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Gravlax Hoch Web
«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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Fresh Salmon Hoch Web
«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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Wildlachs File Hoch Web
«Filet Royal Villaks»

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

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Hering Johannisbeer Hoch Web
«Blackcurrant»

Herring with blackcurrant
Herring with a fruity touch: Finely tuned herring, enhanced with juicy raspberries according to traditional family recipe, for a special treat.

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Lachs Kalt Graeuchert Hoch Web
«Classic»

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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Lachs Warm Graeuchert Hoch Web
«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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Hering Zitrus Hoch Web
«Citrus fruits»

Herring with citrus fruits and green tea
Craftsmanship tradition meets Nordic ocean freshness: Our aged herring, seasoned according to family recipe, preserved in glass, and lovingly packaged.

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Hering Senf Hoch Web
«Dill mustard & Malt Whiskey»

Mustard herring with malt whiskey
Craftsmanship in every bite: Our matured herring, seasoned according to family recipe and aged for months, preserved in glass, and lovingly packaged.

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Hering Zwiebel Dill Hoch Web
«Onion & Dill»

Herring with onion-dill marinade
Handpicked herring, marinated with onion and dill according to an old family recipe, lovingly preserved and packaged.

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Lachscaviar Hoch Web
«Atlantic Caviar»

Finest Roe from Norwegian Farming
Perfectly matured and carefully processed, our product offers an unparalleled culinary delight for discerning connoisseurs.

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Rauchlachs Whitey Soy Filet Hoch Web
«Truffle-Seaweed»

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.

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Wildlachs File Hoch Web
«Villaks»

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

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Rauchlachs Filet Hoch Qeb
«Yuzu-Ponzu»

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.

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