Willy Krauch came to Canada from Denmark and began smoking fish in the tiny village of Tangier, Nova Scotia. Since 1956 they have been smoking the finest Atlantic salmon, mackerel and eels in their traditional Scandinavian style smokehouse.
Willy developed a method of smoking that’s uniquely his own.
Over the years Willy developed a reputation for selling only the finest quality smoked Atlantic fish. In fact, many people both locally and tourists make the 50 mile drive from Halifax, a day’s outing just to buy his fish.
Willy has passed on the fine craft of smoking fish to his sons. Like their father, they have learned to appreciate premium quality smoked fish. Smoked Atlantic Mackerel has become as popular as Smoked Salmon. To entice your palate, their newest flavour includes lemon pepper and garlic mackerel. Included in their product list you will find such delicacies as smoked herring, smoked eels and smoked trout.
The process of smoking fish takes the place of cooking it. The smoke is derived from Nova Scotia hard wood kindling and sawdust. To serve, the fish should be cut at a vertical angle in thin slices down to the skin. The slices should be as large as possible but paper thin.
It can be served either at room temperature or straight from the refrigerator. It is best to slice the smoked fish just prior to serving it. The fish may be stored in the refrigerator for 7 – 10 days.
Premium farm raised Atlantic salmon from the icy Bay of Fundy.
Corporate/personal gift orders available
Products are shipped via FedEx
Priority courier/air freight
Shipment rates vary upon destination
Payment via major credit cards
Krauch’s means the finest in pure smoked Atlantic fish. Quality is what made Willy’s fish famous and it’s what keeps it famous.
