Gutting rooms and Smokery

The smokery and gutting rooms are in a specially adapted building on the farm. All fish from the fish farm and those caught in the lake are cleaned and gutted in the gutting room then stored on ice in a large fridge. Many of the fish need to be filleted; this and pickling are done in the filleting room before the fish is smoked. Cold smoking is done at a lower temperature and takes up to 48 hours. The eel is always warm smoked.

To give the fish distinctive flavours we dust them with different spices and spice mixes before smoking. After smoking the fish is chilled and stored in a separate refrigerator.



Förädling av regnbågslax

Opening week 35

Fish shop 10:00 to 18:00

All days

Restaurant 12:00 to 18:00

All days


Hotell bookings welcome!


Phone: 0371-640 19

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