In a world where fish's living conditions are challenged by pollution, climate and overfishing, we must be even more aware of where our fish come from, how they live, what they eat, how they are caught, the conservation of the seabed and, not least, transport. We do this as best we can and are constantly looking for better ways.

The Baltic Sea was once teeming with fish, but now fishing has been paused so the sea can recover.
That's why we spend time finding the best fish that meet all conceivable requirements.

We respect the seasons and we hope you will join us in that.

The smoked herring is synonymous with little Per, tourists and summer on Bornholm.
Millions of spring herring came to the Baltic Sea to breed and eat to grow big, strong and fat.

As mentioned, herring fishing in the Baltic Sea has been put on hold and at the same time the temperature in the rest of Danish waters is rising. This means that half of our herring are moving to colder waters to the north.

This means that as a tourist you can't always get it exactly as you usually do. We only smoke herring during the high season and do not use frozen herring from the previous year.

It goes without saying that our Faroese salmon is not filled with antibiotics, hormones, soybeans from the rainforest or other mysterious feed.

In fact, there is also a rather unique story attached to the tail of our salmon.