WELCOME TO THE SMOKEHOUSE!


Smokehouse is dark and hot cabin, but inside its soft and eventempered shimmer mellows one the most delicious fish-products ever invented.
While smoking, fish isn't straightly contacted to the source of heat. It mellows in aparted and shutted space where the smokeheat is leaded.


Just 2 way to smoke.
There's basicly 2 smoking procedures. Cold and hot.
And actually "cold" is more like cool and also it's the older way. Hot smoke instead is quite modern method. Both got still same basics, main differences is in temperature.


Hot.
As mentionded, hot smoke is quite modern method to roast a food. When there is even prehistoric evidences about exotic variations of smoking, hot smoking improved itself to be as a "public" method not until after WW II.
Practicality of hot smoke is in its' more quicker maturing process,
which has enabled the method also in domestic use.


Cold.
Cold smoked fish takes a longer time to mature cause of the lower temperature. Maturing time depends on type of fish and desired result.
Meat of cold smoked fish reminds rawpickled fish. Consistency is yet unalike, just as flavour too. Meat is more friable and softer and taste is fuller and sweeter.


Secrets of smoking
There is many kinds of special and also confidential features to improve aroma of the smoke and thereby also final flavour of fish. Surely salting and other flavouring makes an impressive effect considering the result.

Here in Savu-Kari we process smoked products
only that much as needed for daily sale.
Therefore our customers gets always
fresh and high-quality products.