The Smokehouse & The Craft
The art of taming smoke and fire
The old ways are best – a modern Picasso in the smokehouse
Fish smoking is an art form, and there are as many strong opinions as there are smokers. At Håfveruds, we stick to the ancient, authentic way. We burn carefully selected sawdust of Swedish alder wood, with the exact right moisture content to create a rich, aromatic smoke.
The secret behind our smooth character? Our smoke passes through a fine water mist before it reaches the fish. This filters out bitter particles and unwanted harshness, leaving a soft, clean, and elegant smoke flavor that enhances the ingredient instead of masking it.
The magic of salt and the passage of time
Before the fish meets the smoke, it is dry-salted by hand with sea salt and our own secret spice blends. Salting is the heart of the preservation process and requires a delicate touch. It draws out moisture, concentrates the flavors, and provides that firm, fine texture that characterizes a true delicacy. It is a craft that requires time—but it delivers a product that leaves you wanting more.
From wild waters to your plate
We hand-pick our fish. Whether it is the finest salmon from cold Norwegian fjords, rainbow trout from local farmers, or fresh fish from Lake Vänern, we only work with sustainable and premium ingredients. All processing, salting, smoking, and packaging takes place on-site at our smokehouse in Håverud. This is how we can guarantee that every single bite is of the absolute highest quality when it heads out to stores or is served at the brasserie.
