Salmon

Photo of salmon fillet

All of smoked salmon products are produced at factory in Latvia, Riga.

The salmon is shipped from selected suppliers, and the quality is always “Superior”. The fish is salted before being left to mature and dry. The drying ensures that the fish has a beautiful color.

The fish is smoked either hot or cold. The longer the period of smoking, the more intense the product’s smoky flavor will be.

After smoking, the skin is removed by machine and the products intended for our trim are trimmed of brown muscle.

Herring

Herring is caught in the clear waters of North Atlantic and is delivered to factory. Both the experience of suppliers for the raw material and factory’s for processing with meticulous quality controls guarantee a prime product.

Smoked herring have been cold smoked in a wood-fired oven, with extra attention to the duration of smoking for a balance of flavor. Factory uses special wood chips in order to obtain a safe smoked product, highlighting a ripe smell and taste. Herring retains the distinctive, rich flavor of smoked fish with a subtle saltiness.

Photo of smoked herring

Cod

Photo of salmon fillet

Atlantic cod is delivered from trusted suppliers. After the fish is received and inspected to ensure the highest quality, it is prepared for smoking in the traditional way overnight using smouldering wood chippings. Smoke and moisture content are easily adjusted for custom products. Different woods used in smokehouse offer different flavors, delivering the most authentic taste of the product.

Packaging

Smoked products are available in a variety of packaging depending on both the size and intended market. We work with our own brand name products as well as private label products.

 

Quality Control

Photo of frozen fish

Company has the highest standards of food safety to ensure microbiological and toxicological indicators according EU standards.

In food production, good hygiene is of paramount importance and factory has daily procedures for the dismantling and cleaning of all machines and other production facilities between each daily shift. These procedures ensure the highest standards in safeguarding a clean production environment that is based on the HACCP system – a systematic, preventive approach to food safety.