Kalalahti

Savoir-fumer" from the cold, artisanal method, hot-smoked with alder wood.

From his many travels in the Nordic countries, Olivier has imported an ancestral know-how, hot-smoking, and a unique recipe for an exceptional fish: sturgeon hot-smoked with alder wood. Discover new, original flavors based on sturgeon from caviar-producing farms. A pleasure to discover with family or friends, as an aperitif or main course.