There are many different qualities of salmon! We choose only the best, from small-scale fisheries that share our philosophy. Then we smoke the fish with just one thought in mind: how to complement the natural characteristics of the fish without altering them. Since 1980 we have transformed the smoking of fish into an art. An art built on our passion to create a unique gastronomic experience whilst carefully maintaining the organoleptic and nutritional properties of the fish and a delicate, balanced aftertaste. Our smoking chambers are based on three major principles: science, art and patience. Our smoking is carried out using a careful selection of wood, berries and aromatic herbs to enhance the organoleptic and nutritional qualities of the fish without overpowering them.