Cleaning and Smoking

The fish preparation area and the smoking facilities are located in a building near the near the dock. All fish caught or taken from fish farming come first into the cleaning room, where we wash and cool it with ice in the cold room. A large number of fish are cut to fillets and are prepared in a customized local area, where we also pickle rainbow salmon. The fish to be smoked is placed in brine the day before.

 

The smokers are walled ovens built according to old drawings and are lit in the mornings with alder, which is cut in the woods belonging to the farm. The salted fish are washed and hung and placed on grills in the smokers.

 

We smoke both hot and cold-smoked fish, and the hot-smoke is ready after 4 - 6 hours. The cold smoked fish smokes at lower temperatures and needs to be in the smoker for up to 48 hours. The eel is always hot-smoked. To get different flavors of the hot-smoked rainbow salmon, we season it with different herbs and spices. After the smoke, the fish cools down quickly in a separate cold room and is then ready to enjoy.