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.

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

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.

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.

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

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.

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.

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