A refined technique based on gentle smoking to enhance the characteristic taste of the fish. In single portions ready to be enjoyed as a main course. 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, either cold or hot depending on the kind of fish and part to be smoked, 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.