Gourmet Fish - Salmon, Sturgeon, Mackerel, Whitefish, Tuna

Fish has been salted and smoked for hundreds of years. Before refrigeration this was one of the main ways of preserving food; today smoking is for "flavor enhancing" purposes, with an eye to prolong the shelf life. The process explained here is "Cold Smoking", that means that fish was not cooked before the smoking.
With no competition, our smoked fishes are superior to all. We carefully inspect our smoked fishes and guarantee them fresh! We directly import many of our fishes from the fisherman themselves and provide the most tender, delicate and delicious products there is to offer.