Part of the fish capture, which is selected for smoking, is frozen at factories in such cities as Tromsø and Egersund. From there, the fish is transported to Ukraine, to the village Schaslyve, where our smokehouses are located. We built them especially to control the smoking quality.
The fish is smoked on a natural wood for 24-48 hours, depending on its species. Finished fish products immediately and in small batches transported to our store.