Smoked Fish: Vendace, Wels, Char, Salmon, Eel, Tuna fish

Smoked Small Vendace

The small Vendace belongs to the family of the salmon-like. It is smoked in the beech smoke and not only the experts like its incomparabe distinct delicacy.

Smoked Wels fillet

The red-meaty Wels fillet with its tender boneless meat is a real pleasure.

Smoked Char

From the smoked master hand-picked freshly smoked char. The delicate pink meat is of flawless quality and melts on the tongue.

Hot-smoked Salmon

Classically hot-smoked salmon in the Altonaer stove in the beech smoke is a pleasure.

Smoked Salmon

The best, fresh raw ingredients are salted by our smokery masters by hand. It is smoked carefully with beechwood, thus it gets the typical colour and mild taste.

Pepper Salmon

This smoked salmon speciality receives its special aroma by a well-chosen mixture of select pepper and beechwood smoke those provide the mild unique taste.

Herbal Salmon

A well-balanced mixture of herbs from the region combined with the beechwood smoke to a special flavour. This smoked salmon speciality gets thereby its strong note, and the typical smoke taste isn't overlaid.

Mexico Salmon

Exotic mixed herbs from South America prove the piquant taste note of this cold-smoked salmon speciality which is produced after a traditional recipe.

Citric Salmon

The natural freshness of lemons and the beechwood smoke melt to an unusual aroma. The tender salmon meat receives thereby a wholesome, refreshing taste.

Smoked Eel

Smoked eel is one of the best known fish products from the smoked stoves of the fishermen. Therefore, eel is still smoked in traditional ways with beechwood. It is a special delicacy.

Smoked Tuna Fish

Tuna has a typical, strong taste – particularly if it is smoked.