Smoked fish
Would you like a smoked fish delicacy? You won't regret it, flip it!
Try, for example, our smoked salmon, which will surprise you with its firm structure and mild smoky taste.
The meat is smoked with cold smoke from beech wood and then cooled for 12 hours.
Salmon smoked over cold and hot smoke, smoked prawns and other specialities from honest smokehouses. Just fish, salt and smoke — no unnecessary chemistry.
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The refined taste of smoked halibut will captivate you. Add it to quiche, soup, or enjoy it on its own. You're guaranteed to enjoy it—we bet you a fin!
A world-famous delicacy. Our smoked Arctic salmon 100g has a firm texture and a mild smoky taste. Ideal for fish and seafood lovers. Perfect in salads, on sandwiches or as a...
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Smoked Fish from Iceland – A Traditional Nordic Delicacy
Smoked fish is among the most popular Nordic specialties. At BOXXI, we smoke our fish using cold beechwood smoke and then cool them for 12 hours to preserve their firm texture and delicate smoky flavour. Thanks to gentle processing and immediate freezing, your smoked fish arrives in top quality, as if freshly smoked.
Our most popular item is the smoked Arctic salmon, which is excellent on bread with cream cheese, in a salad, with pasta, or as part of a festive menu. Smoked fish is a rich source of omega-3 fatty acids and high-quality proteins.
All smoked fish are delivered frozen via chilled courier service straight to your door, so you can enjoy authentic Icelandic quality whenever you wish.
Cold or hot smoke?
Cold smoke (below 30 °C) keeps the salmon's silky texture — perfect for open sandwiches or straight on the table. Hot smoke gently cooks the fish for a bolder flavour — great in salads and pasta.
Keep refrigerated; once opened, consume within 3 days.