By combining our years of experience, a skilful staff, the best ingredients and a modern production environment, we are able to produce a qualitative and constant product time after time.
All our ingredients are selected with the highest care. Through fixed suppliers and a strict supplier selection we can guarantee a constant quality that distinguishes us from other smokehouses. Our partners are aware of our needs and make sure they are able to meet them.
Pickling was originally introduced to lengthen the durability of products. Nowadays we try to find the perfect level of saltiness to achieve a healthy and tasty product.
Drying and smoking is done in the same ‘smoke rooms’. The processes are continuously monitored and adjusted to create the perfect smoke environment. Humidity and temperature are the most important factors. After the smoking process is finished, the head smoker oversees the result and adjusts if needed. Even here craftsmanship is of utmost importance.
After the smoking process is finished, the fish is put in a special cooling room. This room is designed to quickly cool the fish to a temperature of 0 °C. Both microbiologically as process-technologically (during slicing) this is of big importance.
After the smoking process is finished, halibut and salmon can be sliced manually or by machine. The manual slicing is a form of art that takes a lot of experience and practice before mastering. Our new machines that were purchased in 2015 allow us to create the perfect slices adjusted to the needs of our customers.
We can pack in bulk as well as in consumer packages, this also depends on the customer's needs.