Traditionally Smoked Fish Made

We smoke small batches of fish to make sure every filet going through our hands gets exactly what it deserves. We follow up on traditional way of cold smoking, but we add a bit of our own originality to every filet. 

Determination and authenticity

We have learned tha craft of smoking from small, yet very well known, producer of cold smoked trouts in Iceland, where we took care of smooth run of the smokehouse and focused on high quality. The experience from north, traditional way of smoking and fair approach of small family business to responsible production impacted us deeply, so that we decided to build up our own smokehouse.

The whole production process from fish farming through processing to packaging is hand made and is being done with maximum utmost care.

Trnečka Smoked Fish follows up to the heritage of traditional nordic way of smoking fish by cold smoke and returns to fair small handmade production instead of huge mechanized mass production. Thanks to experience, personal contact with the process and continuous improvement we bring a fine combination of north tradition, authenticity and gastronomic experience to Czech market.

Locality and sustainability

We prefer cooperating with smaller Czech and foreign fish farms, which breed fish with lower density, provide more reasonable feeding and better environment. This approach guarantees healthy and high quality fish with beautiful meat structure, natural coloring and excellent taste.

Every fish in our smokehouse goes through experienced hands of main smoker Standa Trnečka, who together with his small team transforms raw fish into delicious smoked fish.

Intuition and integrity

The most significant indicator of quality of smoked fish - on which great emphasis is placed in our smokehouse - is preserving the freshness, texture and richness in taste of each fillet. And so every step of production is carefully taken care of.

As soon as fillets are cured in salt or other marinade, the smoking process begins, time slows down and calm prevails. After curing, fillets are stored in small batches in a smokehouse and undergo a quiet and slow transformation. Smoking lasts as long as needed. Properly smoked fillet becomes leaner, is full of flavor and its structure and natural quality are preserved.

Fine thin slice cut through the meat to the fish skin is the result of long long process, that is worth the wait.