Scan Magazine | Special Theme | A Taste of Norway
Smoked salmon the Viking way No shortcuts are allowed in the old-fashioned production of smoked salmon at Franks Spesialiteter. By Marte Eide | Photos: Franks Spesialiteter
The idyllic Kvisvika, in the western part of Norway, makes a beautiful workplace for producing homemade smoked salmon delicacies. “What started out as a hobby producing smoked salmon the oldfashioned way for friends and family slowly developed into a business, and we finally made the leap in 2009,” says Sabine Eckert, co-founder of Franks Spesialiteter. “When we first moved to Norway from Germany back in 1999, we lived on Årsundøya, and that is where my husband Frank learned the technique of making smoked salmon ‘the Viking way’ from Anders Aarsund.” The production methods at Franks Spesialiteter are very old-fashioned, involving a time-consuming process. “All our specialties are made by hand in our own smokehouse in Kvisvik, completely free from artificial additives. The only machine we have is a vacuum cleaner – even the sliced salmon is done by hand!” explains Eckert. “We think it’s very impor74 | Issue 97 | February 2017
tant that the fish is as fresh as possible, and we buy organic salmon locally.” Since they started producing the smoked salmon full-time, the product range has grown and developed. “We started off with regular smoked salmon and then created smoked salmon pieces marinated in spices and oil,” says Eckert. “Later on, we came up with the finely cut smoked salmon with garlic and dill or wasabi and lemon.” Their customers seem to appreciate the range of products. “They love the authenticity,” says Eckert. “But they also rave about our newest product, where the smoked salmon is air-dried, giving it a very special taste. It is a bit saltier and has a firmer texture.” As well as selling the products at various food markets and fairs around Norway, Franks Spesialiteter can also be found in selected stores in Kvisvik, Tingvoll, Sunndal, Kristiansund and Molde. “We also have regular customers oversees
that we ship our products to,” says Eckert. The couple seems pleased with the development of their business so far. “The way we produce our smoked salmon would be difficult to achieve if we were trying to grow a lot,” Eckert explains. “That is why we have chosen to focus on customers who have a particular interest in great salmon produced the old-fashioned way. We focus on quality rather than quantity!”
For more information, please visit: www.franksspesialiteter.no/home