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.

Whole bream roe sacs from the EU, salted and air-dried until firm and chewy — intensely salty with a deeply marine flavour. The classic Baltic beer snack, best sliced thin and served with dark rye.

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.

Whole squid hot-smoked to a tender finish. Ready to eat. 250 g.

Cold-smoked fish roll of salmon, butterfish and tuna, ~500 g. Slice and serve with rye bread.

Hot-smoked Atlantic mackerel belly cuts. Ready to eat, rich in natural oils and deep smoky flavour. ±300 g.

Hot-smoked cod roe from a traditional EU producer — whole roe sacs salted and air-dried to a firm, chewy texture, intensely salty and deeply marine, the classic beer snack of the Baltic and the Don.

Hot-smoked Siberian sturgeon fillet with skin on, 250g. Rich, tender flesh with a deep smoke character — a premium delicacy.

Whole cold smoked herring, not gutted, ~280g per piece. Traditional Baltic-style preparation.

Whole cold-smoked rainbow trout, ±800g. Silky pink flesh with a gentle smoky aroma — serve sliced with rye bread and cream cheese.

Cold smoked moonfish (vomer): a flat, silvery fish, lightly salted and gently smoked, with firm, mild white flesh and golden skin. Ready to eat. Lovely with cold beer, black bread or boiled potatoes. Sold whole, approx. 350 g.