Smoked The taste of time and tradition
The art of smoking fish There are many ways to achieve great quality and taste. At Polar Seafood, we use a variety of processes to meet the specific needs and preferences of our customers.
Hot smoking preserves shape and seasoning by smoking the fish horizontally with beechwood chips, with the temperature raised until the fish reaches 63°C.
Cold smoking brings out a unique flavour and texture using traditional methods: the fish is salted then smoked with beechwood chips. Smoking time depends on weather conditions such as humidity and wind, which influence the process.
Whichever method you prefer, our focus is always on craftsmanship, consistency, and quality.
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INSPIRATION
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SALMO SALAR
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Salmo Salar
Traditionally smoked with beechwood in our smokehouse at the port of Esbjerg, Denmark.
GASTRONOMIC EXCELLENCE
SALMO SALAR – COLD SMOKED
POLAR SEAFOOD
Product data – – –
Scientific name: Salmo salar Farmed in Norway Cold-smoked
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1. Whole side + Trim D, skin on + Tail hung + Sizes: 800g-1200g, 1600g-1900g, + 1900g-2500g 2. Royal fillet + Sizes: 200g, 400g
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SALMO SALAR – COLD-SMOKED
POLAR SEAFOOD
Product data – –
Scientific name: Salmo salar Farmed in Norway, Denmark and the Faroe Islands
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Cold-smoked
1 1. Party + +
Trim D, deep-skinned Sizes: 50g, 100g, 200g, 500g
2. Whole side, party + +
Trim D, deep-skinned Sizes: 800g-1200g, 1200g-1600g, 1600g-1900g
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SALMO SALAR – COLD-SMOKED
POLAR SEAFOOD
Product data – –
Scientific name: Salmo salar Farmed in Norway, Denmark and the Faroe Islands
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Cold-smoked
3 3. Long slice + Sizes: 100g, 200g, 500g 4. Vertical cut + Trim D, deep-skinned + Sizes: 400g - 1200g
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INSPIRATION
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SALMO SALAR – COLD-SMOKED
POLAR SEAFOOD
Product data – – –
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Scientific name: Salmo salar Farmed in Norway Flavoured with beetroot, lemon and thyme
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Cold-smoked
1. Whole side
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+
Sizes: 900g-1200g
E OUR D WI AV
TH
FL
2. Vertical cut BEETROOT,
LEMON & THYME
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+
Sizez: 900g-1200g
SALMO SALAR
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INSPIRATION
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SALMO SALAR – HOT-SMOKED
POLAR SEAFOOD
Product data – – –
Scientific name: Salmo salar Farmed in Norway Hot-smoked
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1. Whole side + Sizes: 900g-1200g 2. Portions + Sizes: 110g-130g
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SALMO SALAR – HOT-SMOKED
POLAR SEAFOOD
Product data – – – –
Scientific name: Salmo salar Farmed in Norway Hot-smoked With pepper
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3. Whole side + Sizes: 900g-1200g 4. Portions + Sizes: 110g-130g
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WILD-CAUGHT SALMON
POLAR SEAFOOD
Wild-caught salmon Smoked with beechwood at Polar Seafood’s smokehouse on the harbour in Esbjerg, Denmark.
WILD-CAUGHT SALMON – COLD-SMOKED
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Product data
1. Whole side
– – –
+
Scientific name: Oncorhynchus nerka
Sizes: 500g - 1100g
Catch area: Wild – Alaska and Canada (FAO 67) Cold-smoked, tail hung
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INSPIRATION
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SWORDFISH
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Swordfish
Smoked with beechwood at Polar Seafood’s smokehouse on the harbour in Esbjerg, Denmark.
SWORDFISH – COLD-SMOKED
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Product data – – –
Scientific name: Xiphias gladus
1. Loins + Sizes: 800g-1500g
Wild-caught Cold-smoked
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TUNA
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Tuna
Smoked with beechwood at Polar Seafood’s smokehouse on the harbour in Esbjerg, Denmark.
TUNA – COLD-SMOKED
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Product data – – –
Scientific name: Thunnus albacares
1. Loins + Sizes: 800g-1500g
Wild caught Cold-smoked
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It takes time to master a craft At Polar Seafood, we have been perfecting the art of fish processing for over 40 years. In our smokehouse, located at the Port of Esbjerg in Denmark, we combine premium ingredients with craftsmanship to create high-end seafood products. Over the years, close collaboration with our customers has fostered a wide and versatile product range, capable of meeting a variety of needs. Do you prefer
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your fish dry-salted and smoked – hung by the tail with beechwood chips? Or do you favor the efficiency of modern vertical kilns? Thanks to our variety of methods, every product is crafted to suit your preferences – whether you choose different practices or lean towards simplicity.
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