FISH PROCESSING & SMOKEHOUSE
Hnýfils cured and smoked products are top quality.
The smoked fish only has three ingredients – salmon, salt and birch smoke or dung smoke.
This is a very natural process and no artificial additives are used.
The process takes 5 days from beginning to end.
The process of smoking starts whith the selection of the perfect salmon:
It is then hand fileted with care. Land farming stations supply Hnýfill with the perfect salmon.
When filets are ready the smokehouse master dry salts the salmon, this is a precise process ensuring that the salt goes on evenly and in the perfect amount.
The salmon is salted for 24 hours. The salt is then washed off and the filets are dried of under heating.
On the second day the smokemaster fires up the birch or dung and the salmon is smoked for 24 hours in smokeovens that have been in our factory since 1986.
After these steps the salmon is cooled down and dried off which makes the filet more dense and dry. This is a precise process that the smokemaster overseas
Hnýfill has been doing extensive research and development.
For example we have developed a Baliq style salmon along with Agnar Sverrison Michelin star head chef at Moss restaurant – Blue lagoon