Smoked and marinated seafood

At Royal Greenland we use the finest seafood and different marinating and smoking techniques to give you a delicious selection of smoked and marinated seafood products.

Royal Greenland primarily smokes halibut from Greenland, salmon from Norway and rainbow trout from Denmark. Originally, fish was smoked in order to prolong its shelf life. Today, however, fish is first and foremost smoked because it provides a powerful, delicious and spicy flavour.

Cold smoking

At Royal Greenland we use glowing beech embers for smoking and all products are handmade. The smoke is lead to the smoking cabin where the fish is placed. The fish are first salted and then smoked at 21°C to 23°C for 4-12 hours depending on the type of fish. Aromas in the smoke give the fish its characteristic taste.

Hot smoking

Hot smoked products have a firmer texture and a stronger taste than cold smoked products, due to the heat treatment taking place during the smoking process. Smoking takes place at around 70°C and takes 2-3 hours. This products is also hand made.

Marinating

Many people are familiar with Grav lax, which is an old Nordic way of preserving fish through marinating them in sugar, salt and spices. Traditionally, spices and herbs such as dill and juniper are used, but Royal Greenland also offers more modern versions with lemon, lime and different types of pepper.