In the smokehouse, of course, the companies guiding principle applies too: modern techniques combined with traditional craftsmanship. The exclusively by hand, dry salted salmon fillets are smoked in most modern smoke chambers on a very traditional way.

Rodé Vis works with all the modern slicing techniques and develops, in cooperation with their customers, different products suitable to all areas of application of smoked salmon. From the well-known, pre-sliced side of smoked salmon to the fixed weight portion-controlled slice for the sandwich-industry-everything is possible!

Johan Post typt...