Smoked Fish

Mackerel and herring, traditionally stripped and smoked The most important types of fish are mackerel and herring, which are traditionally stripped and smoked. In addition, herring and mackerel fillets are produced – optionally with various herbs. For both hot and cold smoking, our smoking masters have the right expertise, resulting in a product based on craftsmanship. At your request, of course other types of fish can be smoked as well, even specialties intended for food service and retail. The smokehouse of FishPartners Urk is one of the largest and most modern ones in Europe. The smoked products are offered in various packaging, including a deep-drawing film which packages the product completely odourlessly.