Renowned for its tasty and subtly smoked salmon, La Maison Nordique offers other fish from responsible fisheries and farms with transparent traceability: tuna, swordfish, marlin and sturgeon.

Thus, in our French workshops and smokehouses, the fish are thoroughly salted with dry salt and then traditionally smoked with beech wood with mastery and know-how. After 48 hours of maturation, the smoked fish are cut on site by hand or by machine.

Combine the fish with each other and create gourmet and original Nordic plates for a harmony of marine pleasures.