Brining and smoking fish is a centuries-old tradition that was originally used primarily to extend shelf life. Over the centuries, this functional practice has evolved into a method for preparing delicacies.

Salting can be done either using brine (wet salting) or dry salt. Vanafish applies both methods, depending on the type of fish and the smoking process. Dry salting is still carried out by hand, using traditional artisanal techniques.

At Vanafish, we still smoke our fish using traditional artisanal methods, naturally following our own recipes regarding smoking duration, intensity, and types of wood.