Production

The start of fish drying dates back to 2003, when a retired engineer developed a drying system for us. Thanks to this design, we were able to produce a high-quality product from the very beginning.The original concept became the foundation for the next generations of dryers. Today, we operate dryer version 4.0 — energy-efficient and with minimal environmental impact. The result is faster drying and an even higher-quality end product.

All products are crafted with the utmost care and in full compliance with the highest standards of the food industry. Depending on the product type, the process begins with carefully preparing the fish, followed by salting to enhance flavor and extend shelf life. After several days of controlled curing, the fish is gently rinsed and then air-dried in cold conditions for one or more days, depending on the species. This highly delicate and precise process has been refined over decades, resulting in a consistently high-quality product with outstanding taste, texture, and reliability.

Fresh fish from various fishing areas is delivered daily and sorted by species and size.

In order to properly preserve the fish and to achieve optimal flavour, the fresh fish is brined with plenty of salt for several days. Depending on the species, the fish is rinsed after a few days and then proceeds to the drying process.

Each fish is carefully inspected by hand and placed on drying racks to gradually dry for several days, reducing to approximately 30% of its original volume.

In large drying chambers, the fish are dried per species for several days up to a full week — until the correct level of drying has been achieved.