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. It operates at the highest standard and is among the highest-quality smokehouses.
The salmon is smoked with a lot of love following the traditional Norwegian method: hanging, surrounded by a delicate touch of fine smoking ingredients, consisting of a mixture of pine needles, spruce wood, and caraway-scented splinters from Aquavit barrels.
The art of smoking is a philosophy and a passion, just like the art of making good wine or cold-pressed olive oil.
