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The process of making cold smoked salmon requires patience, knowledge, and specialized equipment. Preparing and smoking this delicacy takes time, but properly done, it’s worth the wait. For company owner Henning Rasmussen, smoking salmon is not just a livelihood, it’s a way of life. He has spent the past 15 years refining his smoking methods.

The small family owned company Fanø Laks is unique within the industry, beacause the products are smoked in a specifically designed stone chamber at its own facility, located on the island of Fanø by the North Sea. This location allows it to benefit from the fresh North Sea air in the smoking process.