VIRTUAL GUIDED TOUR
We invite you to discover our plant and the different steps in the manufacturing of smoked fish.
Our production facilities are modern and we have recently invested heavily to bring them into compliance with the latest European standards. The installation of three electric cells for traditional smoking has enabled us to double our output and maintain irreprochable quality, levels for our products, which are free of deposits and bacteria.
Filleting of the fish after being salted
Fillets are hung before they are smoked
Traditional salting of salmon with dry sea salt
Kippers are placed into wooden cases
The slicing machine with adjustable angles to make regular, thin or generous slices on the whole length of the fillet
Preparing smoked salmon slices
Smoked salmon fillets are vacuum-packed
Vacuum-pack machine for herring fillets
Cardboard box machine
Orders being prepared