Smoked Fish

Smoked eel fillets, hardwood-smoked for a rich, tender flavour. Excellent with dark rye bread. 200 g.

Cold-smoked escolar (butterfish) fillet, ±300 g — rich, silky texture with a delicate smoke. Ready to serve. Contains: Fish.

Whole hot smoked hake, approximately 300g. Tender, deeply smoky white fish — ready to eat, great on its own or flaked into dishes.

Hot smoked Atlantic salmon belly in the traditional braided cut — half braid, approximately 300 g. Rich in omega-3, ready to eat.

Atlantic wolffish, hot-smoked over hardwood. Firm, boneless white flesh with a mild sweet flavour and golden crust. Approx. 220 g.

Cold-smoked headless mackerel, sold whole — golden, oily, sliced thin onto rye bread or eaten with boiled potatoes. Ready to eat from the fridge.

Cold smoked freshwater bream halves, approximately 500g. Firm, flaky flesh with a mild smoke — a Baltic fish counter classic.

Whole Atlantic mackerel, hot-smoked. Moist, flaky flesh with a deep smoky flavour. ~300–400 g per piece.

Cold-smoked Atlantic salmon bellies (tesha) — the fattiest, most flavourful cut. Rich in omega-3s. ±300 g.

Smoked salmon bellies, approximately 300 g. Rich, oil-laden belly cut — ideal for thin slicing and serving with rye bread. Contains: fish.

Cold smoked butterfish (maslyuk) fillet, ±300 g. Rich, oily flesh with a delicate smoky character — ready to eat.

Cold-smoked Pacific pink salmon (gorbusha) woven into traditional braid strips — 300 g. Ready to eat, rich smoke flavour, delicate texture.

Cold-smoked Atlantic halibut steak ±350g. Firm, meaty slices with a subtle smokiness — ideal for rye bread, cold platters, or a light main course.

Hot smoked pink salmon (gorbusha), approximately 350 g. Fully cooked, ready to eat. Cured in salt and smoked at 80–100°C for a moist, flaky texture.

Whole piece of sturgeon, hot-smoked to deep amber. Firm, meaty flakes with a rich, clean smoke. Serve with rye bread or blini.

Whole octopus tentacles, lightly smoked — tender, chewy, full of sea flavour. Ready to eat, perfect with rye bread or pickles. Net weight: 150 g.

Cold smoked capelin — whole fish, cured in sea salt and gently cold-smoked. Ready to eat, excellent with rye bread or as a beer snack. Net weight 200 g.

Tender carp pieces, hot-smoked to a rich golden finish. A classic Eastern European smoked fish, ready to eat.

Whole salmon fillet shaped into a roll and hot-smoked until cooked through. Firm, flaky, richly flavoured. Approx. 400 g. Best sliced on dark rye bread.

Hot smoked Atlantic mackerel shaped into a roll — rich, oily fish with a deep smoky character. ±200 g, 1 roll. Excellent with rye bread or alongside pickled vegetables.

Whole squid tubes, hot-smoked to a tender, lightly golden finish. A classic Baltic seafood snack, ±200 g.

Hot-smoked squid fillet (±230 g) — a richly flavoured seafood snack with a tender, slightly chewy bite. Whole squid fillets, salted and gently hot-smoked to a golden finish.

Cold smoked vimba (Žiobris), a Baltic freshwater fish — gently salted and smoked for tender, aromatic flesh. ±350g.

Rich, buttery deep-sea escolar, hot-smoked over hardwood. Approximately 300 g. Slice thin and serve at room temperature with rye bread and lemon.