Smoked fish
With more than 30 years of experience and the very highest standards within food safety, Royal Greenland produces smoked fish of the best quality
Royal Greenland has produced smoked and marinated fish since 1988 and employs staff with over 20 years’ expertise in producing the very best quality. We use only the best fish for our production and are attentive towards every step of production, especially food safety. Royal Greenland's smoked product assortment has a very high food safety and the risk of listeria growth is eliminated for the entire shelf life
Smoking factory and products
Royal Greenland produces all of its smoked and marinated products at a factory in Hirtshals, Denmark, which produces exclusively for Royal Greenland.
The factory produces hot and cold smoked Greenland turbot, and salmon, and marinated Greenland turbot and salmon.
Foodservice
See our smoked fish products hereTypes of fish
For our smoked and marinated production, Royal Greenland uses 2 types of fish:
- Greenland turbot
- Salmon
Only the best
Only the best
Processing
The processing of Greenland turbot starts in Greenland or Norway, where large fillets of the highest quality are handpicked for the production of smoked products. The salmon is shipped from selected suppliers in Norway, and the quality is always “Superior”, which is the best possible quality rating. In Hirtshals, the fish are filleted and trimmed, and the pin bone is removed.
The fish is then either salted or marinated before being left to mature and dry. The drying ensures that the fish has a beautiful color.
Traditional methods
Traditional methods
The fish intended for smoked products is then smoked either hot or cold. The longer the period of smoking, the more intense the product’s smoky flavor will be. Cold smoking takes place at around 24°C and hot smoking at around 68°C.
Royal Greenland smokes Greenland turbot, Atlantic cod and salmon over beech wood. Beech wood is a popular choice for smoking, because it burns for a very long time
After smoking or marinating, the skin is removed by machine and the products intended for our GOURMETtrim are trimmed of brown muscle. Prior to packaging, most marinated and cold-smoked products are sliced, while the hot-smoked products are left as whole fillets, typically with skin on.
Packaging
Our marinated and smoked products are available in a variety of packaging such as MAP, foil packaging or skin-pack, depending on both the size and intended market.
Quality control
Royal Greenland has the highest standards of food safety, especially with regard to the development of listeria in our smoked products. In collaboration with the National Food Institute at the Technical University of Denmark we have developed a method that provides a very high food safety and eliminated the risk of listeria growth during the entire shelf-life of our smoked fish. To eliminate the risk of listeria growth throughout the shelf-life of the cold-smoked products, Royal Greenland has strict control of three central areas:
- Raw materials supplies
- Daily cleaning
- Stabilisation
An integrated part of Royal Greenland is procedures for ensuring the highest standards within food safety
For Royal Greenland, food safety begins at the sea, where the fish is caught and landed at our factories, and we also ensure that our products are of the very best quality.
The hygiene when working with food production is an absolute top priority and Royal Greenland has daily procedures for disassembling and cleaning all machines and other production facilities between each daily shift.
In food production, good hygiene is of paramount importance and Royal Greenland has daily procedures for the dismantling and cleaning of all machines and other production facilities between each daily shift. These procedures ensure the highest standards in safeguarding a clean production environment that is based on the HACCP system – a systematic, preventive approach to food safety.
Finally stabilisation entails adding naturally-occurring organic acids during the salting process. A research study has shown that this procedure halts the growth of listeria during the product's shelf-life. The naturally-occurring organic acids do not affect the product's taste, appearance or health properties in any way.
As a consequence of this research and the method developed, the Danish Ministry of Food, Agriculture and Fisheries has issued a declaration stating that the amount of listeria in smoked products produced by Royal Greenland cannot multiply to dangerous levels during the products’ shelf-life.
Smoked and marinated fish in the kitchen
Marinated, hot- and cold-smoked fish are a popular and healthy delicacy full of healthy omega-3 fatty acids. At Royal Greenland we use the very best quality of fish for our smoked and marinated products. The intense smoked flavors are developed over several hours of smoking using Royal Greenland's specially developed technique.
Royal Greenland's smoked and marinated fish is ready to eat, which makes it a perfect ingredient for any healthy meal that requires almost no cooking time. Our cold-smoked fish and marinated fish is ideal in a sandwich, accompanied by a creamy texture and a crisp flavor, or in a summer salad. For our hot-smoked fish, a salad of warm potatoes and fresh herbs with a light dressing will be the perfect complement to the complex flavors of the smoked fish.
