From the Faroe Islands to Åhus
Our salmon
The salmon we smoke is raised in the open sea around the Faroe Islands by the family company Hiddenfjord. A salmon that has swum against the current all its life — and you can tell at the counter.
The smokehouse
Why this salmon
We select our salmon with the utmost care. It comes from Hiddenfjord, a family-owned company in the Faroe Islands that has farmed salmon in the open sea for generations. That is the salmon we smoke here on the farm — and the only one we want in the smoker.
The difference is in the meat. A salmon that has swam against the current its entire life is firm and fine, with a clean, ocean-fresh fat that absorbs the smoke without turning mushy. That is why we don’t switch suppliers when prices dip elsewhere.
62° N
Faroe Islands · North Atlantic
In the farmer’s own words
Six things about the salmon
Raised in the wild
The pens sit at the most exposed sites in the sea, with strong currents and high waves. The salmon stays fit, and the seabed below the pens stays clean.
No antibiotics, no hormones
Hiddenfjord uses neither antibiotics nor hormones in its farming.
Stress-free harvesting
The salmon is guided by its own instinct to swim against the current, from the pen to the harvest basin, and stunned without stress. That gives better taste and longer shelf life.
On ice within three hours
The fish is gutted, packed and iced within three hours of swimming in the Atlantic.
Sea freight, not air
Since autumn 2020 no salmon is flown. The switch to sea freight cut the carbon footprint of transport by 94 percent.
A family business since 1929
Hiddenfjord is the only fully Faroese salmon farming company and is run by the brothers Atli and Regin Gregersen. The farm is BAP and GlobalG.A.P. certified.
The facts about the farming are Hiddenfjord’s own. Read more at hiddenfjord.com
See for yourself
How the salmon grows up
The film is Hiddenfjord’s own, shot at the pens in the open sea off the Faroe Islands — shown here with their permission. It is hosted by us and loads only when you press play.
The journey
From sea to counter
01
The Faroe Islands
The salmon grows up in the open North Atlantic, in cold, clean water.
02
Harvest and packing
Stress-free harvesting, then gutted and on ice within three hours.
03
Across the sea
By ship, not by air — and then on to us in Åhus.
04
The smoke
We fillet by hand, brine in sea salt and smoke over alder chips. Slowly.
05
The counter
Hot-smoked in the farm shop and the web shop, and on the plate in the restaurant.
With us
How it becomes ours
In our smokery the salmon is given time. Filleted by hand, cured in a sea salt brine, and smoked over alderwood chips until it is heated through yet succulent. What goes in is fish, salt, smoke, and time—and that is all it takes.
Common questions about the salmon
Is the salmon wild or farmed?
Farmed, in the open sea around the Faroe Islands. The pens sit at exposed sites with strong currents, so the salmon lives more like a wild fish than in a sheltered bay.
Which salmon comes from the Faroe Islands?
All of it — hot-smoked, cold-smoked and cured. It is farmed in the open sea off the Faroe Islands by Hiddenfjord.
Can I buy it fresh?
Yes, when it is at the counter — see this week’s selection. Smoked salmon can be pre-ordered in the web shop and collected in the shop.