Traditionally, book smoke hang our smoked fish about 2-3 hours, depending on the size in our smokehouse, by the fragrant and juicy the way to our counter and take to your home.
You can choose from trout, char, salmon, trout, eel, salmon in different variations - also cold smoked mackerel, halibut, dogfish,
depending on the season: carp and whitefish
Classic one takes the smoked cream horseradish, to taste black or white bread and a crisp salad of the season.
especially tasty & children love it:
Our homemade fishcake.
Smoked fish, whole boneless smoked fish is recommended as a cream or filleted.