Shop
Fish counter, smokehouse, bakery and delicatessen under one roof. Buy across the counter — or pre-order, and the bag is waiting when you arrive.
Shop opening hours
Autumn and winter
Find us
Yngsjövägen 226
296 91 Åhus
We are open every day all year, with a few exceptions around the holidays.
This week's catch
We fill the counter several times a week. Origin, catch area and gear are stated on every item — and if what you want is not there, we will order it in.
On offer in the counter this week
OfferWeek 41Tip from the counter
How to cook and serve what is in the counter right now — written by us behind it.
Salvelinus alpinus
Origin Iceland · Farmed
259 SEK/kgIn the counter from Tuesday
Perfect for grilling or baking in the oven! Rub the whole fish with salt and pepper, inside the belly too. Fill the belly with your choice of flavourings, for example lemon or lime, herbs and root vegetables. Boiled potatoes and a cold herb sauce are great to serve alongside.
Platichthys flesus
Origin Baltic Sea, 27.3 · Trawl
129 SEK/kgIn the counter from Tuesday
Salt and coat in coarse rye flour. Fry in plenty of butter until the fish turns golden brown. Mashed root vegetables, mashed potatoes or plain boiled potatoes with dill are perfect with it!
Salmo salar
Origin Faroe Islands · Farmed
379 SEK/kgIn the counter from Wednesday
Sprinkle with salt and black pepper. Squeeze fresh lemon over and add a knob of butter. Bake in the middle of the oven at 175 degrees for 12–15 minutes. The salmon is ready when the inner temperature reaches 54–56 degrees, or when the flesh flakes easily.
From the farm
The latest from the restaurant, the shop & the smokehouse.
we've got Arctic char, salmon fins, salmon and of course shrimp on the go!
Read more
Our farm shop is packed to the brim with plenty of delicacies
Read more
Since the week after Midsummer, Andreas has been working with us, and you will definitely run into him in the shop!
Read moreÅhus – Yngsjö
We smoke everything ourselves on-site — no shortcuts, no fuss, just pure craftsmanship. Salmon from the Faroe Islands, mackerel, herring, shrimp, and much more. Sea salt for the best flavor, and alderwood for a mild but unmistakable. Slow, precise, and flavorful is the obvious way for us.
Sea salt for the flavour, alder chips for the smoke and plenty of time. We stay by the smoker until it is done — no shortcuts.
Salmon from the Faroe Islands, free from antibiotics and hormones. A single fillet is firmer and smokier, a double fillet juicier and milder.
Plain, black pepper, garlic pepper or jägermix. Ready to eat straight from the paper.
Our most asked-for summer item. Smoked in the shell so the flavour stays in the shrimp — best slightly warm, the same day.
The shop
Our goal is always to offer a wide assortment of local products from small-scale producers. The goods are carefully selected to ensure a broad variety of high quality.
We bake every day. The Danish rye bread sells out fast — order it the day before and we will put a loaf aside.
Made in our own kitchen the same day. Shrimp salad, fish cakes, salmon lasagne and whatever else the kitchen takes a fancy to.
Pre-order
Place your order here on the site and it will be ready in the shop. You pay on collection, and anything weighed at the counter is charged by the weight you actually get.
Frequently asked
What we are asked most often across the counter.
Single fillets come with sweet chilli or jägermix. Double fillets come plain, with dill, lime pepper or garlic pepper. The range can vary.
A single fillet is smoked skin side down, flesh up. It ends up firmer and tastes a little more of smoke. A double fillet is two fillets laid together, skin out, which protects the flesh during smoking and gives a juicier fish with a milder smoke.
All our salmon is farmed in the Faroe Islands — including the salmon we cold-smoke and cure — and is free from antibiotics and hormones.
Yes. Hot-smoked salmon is fine during pregnancy and while nursing. Our cold-smoked and cured salmon has always been frozen before processing, so that is fine too. The Swedish Food Agency recommends eating it within 7–10 days of production — ask the staff and we will make sure you get one inside that window.
We take allergies seriously and adapt where we can. What works for your particular allergy is decided by the kitchen and the staff at the counter, though — tell us when you are here, or write the allergy in the message when you pre-order, and you will have an answer before you pay. We cook and smoke on site, in a kitchen that handles fish, shellfish, gluten, egg, milk, mustard and sesame, so any item may contain traces of any of them. Call the switchboard or email us if you want to know before you come.
Plain, black pepper, garlic pepper and jägermix. The range can vary.
Unfortunately not. Dogs and other animals cannot come into the shop. In the restaurant they are warmly welcome, both inside and on the terrace — we are happy to bring a bowl of water.
Vacuum-packed hot- or cold-smoked salmon keeps 2 weeks from the packing date; wrapped in plastic, 3–5 days from purchase. Vacuum-packed hot-smoked mackerel 2 weeks, plastic-wrapped 3–5 days. Smoked shrimp 2–3 days. Fresh fish 2–4 days and fresh shellfish 1–2 days, both at 2 °C or colder. Do not break the cold chain — go straight home and put it low in the fridge where it is coldest.
Newsletter
What is in the smoker, what is in the counter this week, and when the shrimp feasts start. A few mails a season — no more than we would want to get ourselves.
