1. The fish arrives
The live fish are delivered to the factory, after transportation of about one hour from our facility. This is the best way to ensure quality.
2. The fish are filleted
The fish are slaughtered and filleted while still completely fresh. Every single fillet is inspected for quality.
3. The fillets are salted and matured
They are then warm-smoked over beechwood, which gives the absolute best flavour.
Finally, the finished fillets are packaged and ready for collection and distribution to our customers.
Modern, efficient production
Smoked trout fillet with Danforel’s top quality and freshness is the product of our carefully designed, modern manufacturing facility in Grindsted, Denmark. We have a 15,000 m2 factory, where we produce up to 120,000 consumer packs every day.
Quality takes time
We could cut corners and produce warm-smoked trout fillet in less time, but we instead decided to leave the fish to mature as part of the process, to bring you the best flavour.
Danforel only produces when we have orders. We have no stockpiles in which the fillets would be left to go off.
Danforel is IFS certified and most of our fish is MAP packaged, to bring consumers the best quality.
Food safety and hygiene
Danforel maintains the highest production hygiene standards. Our constant hygiene control is managed on HACCP principles, which are also part of EU hygiene regulations.
We have the highest level of IFS certification.
All our fish is ASC certified. This guarantees among other things that they are reared responsibly in relation to the surrounding environment, and in relation to animal feed and animal welfare. ASC certification is subject to strict controls. Our organic fish is also approved for both Danish and EU organic labelling.