Smoked fish

Trout double fillet, hot-smoked The trout belongs to the salmon family and occurs naturally in the North and Baltic Seas, the Atlantic and in adjacent rivers and lakes. The fish of the year 2013 inspires as a food fish and can be...

Smoked eel fillet in slices, cold-smoked Smoked eel has always been considered a special delicacy in many parts of the world and is still very popular today. Although its meat is one of the richest in fat, it makes up for it with an...

Greenland halibut in slices, cold-smoked The halibut is caught in the deep and cool waters of the North East Atlantic for our PRUNIER smoked fish selection. The meat tastes aromatic and spicy and is a real treat. The Greenland halibut is...

Caviar House whole salmon is the result of unique French expertise spanning more than 50 years. Our salmon is caught in the pure waters of Norway and then traditionally processed, trimmed and sliced. It is also slowly smoked at a low...

Raised in the cold, crystal-clear waters of Norway, Caviar House salmon is carefully selected for its exceptional quality and refined texture. Prepared in France using traditional methods passed down for over 50 years, it is the result...

Raised in the cold, crystal-clear waters of Norway, Caviar House salmon is carefully selected for its exceptional quality and refined texture. Prepared in France using traditional methods passed down for over 50 years, it is the result...

Caught in the pure, cold waters of the Atlantic, Caviar House salmon is carefully selected from the finest salmon in Norway. Prepared in France using traditional methods passed down for over 50 years, each salmon is trimmed and sliced by...