By combining the ancient smoking tradition of Latvian fishermen with modern technologies, we have developed a line of premium products which meet the ever-growing quality demands of today. We use two technologies to prepare our smoked fish: cold smoking and hot smoking. Our cold smoked wild keta salmon is smoked at low temperatures (20-40 °C), resulting in a tender product with a sublime taste and just the right amount of smoky flavour. Our smoked salmon is equally great on its own or used in delicious recipes. We sell our cold smoked keta salmon in vacuum packaging, however, HORECA customers can order whole fillets of cold smoked wild keta salmon which will be delivered in an environmentally friendly paper wrapper.