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.
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