LatestThe shop
Shellfish season is here
Signal crayfish or langoustines? We cannot decide. Right now the counter holds Swedish medium signal crayfish and langoustines in sizes 11/15 and 6/10.
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From the farm
In the shop right now
What is in the counter, what is happening in the restaurant and what we have in the smokehouse. We write here whenever there is something worth knowing.
The shop
New in the shop
A good deal of new stock has started arriving — delicatessen, game, veal mince and a well-filled cheese counter. Keep an eye out over the coming weeks.
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About us
Arctic char took Swedish Championship silver
Our hot-smoked arctic char won silver at the Swedish Championship in artisan food in Skellefteå. Next year the championship comes to Kristianstad.
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The restaurant
Prawn sandwich day
The 14th of October is prawn sandwich day, and we are celebrating: 95 kr to take away, 169 kr served at the table.
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About us
The smokemaster and the eel
Robin spent a few days at Martin Hellström’s smoking oven in Nyehusen. On alder wood, the eel’s neck, and a craft that only comes with decades of experience.
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The shop
News from the cheese counter
A whole load of cheese, both old favourites and newcomers. A new cheese supplier since the spring means more requests met and, in many cases, lower prices.
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The shop
Time to fire up the grill?
Whole sea bass, whole mackerel, whole arctic char, salmon fillet and salmon cutlets are in the shop from Thursday morning. Plus our best tips for grilling fish.
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The shop
Midsummer
The counters are filled to the brim with pickled herring, hot-smoked salmon, fresh fish and ready-made starters. The shop is open 10–14 on Midsummer’s Eve.
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The shop
New from Fangst
A whole batch of fine products from the Danish producer Fangst — sprat, blue mussels, Faroese salmon, cockles, rainbow trout, smoked cod liver and herring.
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About us
We are extending our opening hours
Easter is approaching and the shop is changing its hours. New times apply from 31 March — and you can pre-order your goods for the Easter table.
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The shop
Tapas time?
Olives, salsa, crispbread, cheese, charcuterie, shellfish, sauces and our whole range from Fangst and Høst — everything for tapas at home.
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The restaurant
The anniversary year 2025
Rökeriet turns 5 — and 40 at the same time. We are celebrating with lower prices on the bistro menu and, from week 2, on the daily lunch too.
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The shop
Getting ready for Christmas
Christmas is here. Order by 19 December; from 16 December we are open until 18.00 every day, and we open again on 27 December.
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The shop
About herring
Time to pickle this year’s Christmas herring. Fresh herring fillet is the perfect size up to week 49/50, and salted herring in a bucket costs 125 kr.
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The shop
About salmon
What can you make from a side of Faroese salmon? Dinner for four for three days — and why we always choose Faroese salmon.
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The shop
About prawns
At this time of year the prawns moult and can look a little different. It is completely harmless — and the flavour is unaffected.
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This week's tips
How to cook and serve what is in the counter right now — written by us behind it.
Arctic char, whole
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.
Arctic char fillet
Salvelinus alpinus
Origin Iceland · Farmed
399 SEK/kgIn the counter from Tuesday
Season to taste (salt and pepper is good enough) and fry skin-side down in butter for 1-2 minutes over medium heat, then finish in the oven until the fish reaches a core temperature of 50-52 degrees and let rest for a minute before serving. Potatoes and brown butter are perfekt sides!
Salmon fillet
Salmo salar
Origin Faroe Islands · Farmed
379 SEK/kgIn the counter from Tuesday
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.