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In our online shop you'll find premium smoked fish. Browse our selection and order today.

Rotlachsfilet kaltgeräuchert – frisch geschnittene Scheiben mit Messer

Hot or Cold Smoked Fish?

Hot smoking is done at a medium heat at around 80°C/176 F. This results into a well-cooked tender and flaky fish free of bacteria. However, cold smoking requires a controlled minimal heat at around 32°C/89.6. This means that the raw fish does not get fully cooked but achieves a tender and delicious moist texture. Furthermore, the fish becomes softer unlike hot smoked one which hardens a bit. The choice is yours!

Smoked Chum Salmon Fillet

Our smoked chum salmon comes from a well-controlled wild catch in Kamchatka free of additives and antibiotics. Chum salmon is one of the largest species of the Pacific salmon and is liked due to its nutrients which can improve both your mental and physical health. It is low in sodium and a perfect source of protein, omega-3 and omega-6 fatty acids and vitamin B 6.

Smoked Sockeye Salmon Fillet

Sockeye salmon, also known as "red salmon" because of the dark red-orange colour of its flesh, is one of the smallest and rarest types of Pacific Salmon. Smoked salmon is known for its tender but firm flesh. Just like the smoked chum salmon, it also comes from the Kamchatka region. The sockeye salmon does not bleed in the wild but is bled using aquafarming under controlled conditions which may involve moderate use of anti-biotics and additives. Nevertheless, sockeye salmon is high in cobalamin, vitamin D, vitamin B 12, and omega-3 fatty acids.

Smoked Rainbow Trout

Smoked trout has a richer flavour than smoked salmon. The colourful patterned rainbow trout is smaller in size but quite similar to salmons. Trout is a greater source of vitamins especially vitamin D and is highly rich in omega-3 to include into your diet. The flesh is tender, flaky and soft so that the bones are easier to remove compared to other types of fish. Our smoked rainbow trout is native to the trout farm “Regelsmühle”, located in Upper Franconian, Germany. The bleeding happens in clear running water.

What's more about our fish delicacies?

The smoked fish is either vacuum-packed in sliced form or as a whole fish. We also offer other types of fish delicacies such as the salted and dried pink salmon fillet. Place your order now!

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PROMOTIONS

Cold chain

How to keep your caviar fresh

Careful packaging

Special insulation with cold packs for optimal temperature maintenance.

-2°C to +2°C

Continuous temperature control from the warehouse to your doorstep.

Express Shipping

Shipping Mon–Fri. Recommended: Order Tue–Thu for Friday delivery.

Freshness Guarantee

Is your caviar not perfectly to your liking? We'll replace it—guaranteed.

Häufig gestellte Fragen

Fish delicacies include all premium-processed fish and seafood products: smoked fish (smoked salmon, trout, eel), dried fish (Yukola, Vyalenaya Ryba, Dörrfisch), caviar (see separate categories 1+2), as well as special products like Candy Lachs, bottarga, wild fish from Kamchatka and Alaska. Details in sub-categories 3.1 Räucherlachs and 3.2 Getrockneter Fisch.

Smoked fish: cold- or hot-smoked at 15-90°C, raw or cooked, soft texture, shorter shelf life (3-4 weeks). Dried fish: preserved by salting and air-drying without smoking (or lightly smoked), firm-crunchy texture, longer shelf life (3-6 months). Smoked classically for toast/blinis, dried as a beer snack or aperitif.

Yes, they're rich in Omega-3 fatty acids, high-quality protein, vitamins D, B12, and selenium. 100g smoked salmon: approx. 180-200 kcal, 5g Omega-3. 100g dried fish: approx. 320 kcal, up to 45% protein. Downside for both: high salt content (2-5% smoked, 5-8% dried). Recommendation: 2-3 portions per week.

At IKRiNKA you'll find: wild-caught smoked salmon from Kamchatka and Alaska (cold- and hot-smoked), Rotlachs Yukola, Candy Lachs (dried sweet-smoked salmon), Vyalenaya Ryba dried fish, smoked trout, and other specialty products.

Smoked fish: refrigerated at 0-4°C, vacuum-packed 3-4 weeks (cold-smoked), 5-7 days (hot-smoked). After opening: 2-3 days. Dried fish: cool and dry (refrigerator or pantry), 3-6 months unopened, 2-3 weeks after opening. Details in the respective sub-categories.

Wild-catch from strictly regulated fishing zones can be sustainable - controlled quotas prevent overfishing. At IKRiNKA we work with wild-catch from Kamchatka and Alaska (Keta, Sockeye, Pink salmon) - zones with strict state quotas.

Tobiko is the roe of flying fish (Exocoetidae), very small (0.5-0.8mm), crunchy, and slightly sweet. Colors: classic orange, green (wasabi), black (squid ink), or yellow (yuzu). Masago (capelin roe) is even smaller (0.5mm) and softer. Both are mainly used in sushi but under EU food law they don't qualify as 'real caviar' (only sturgeon, salmon, and trout roe do). At IKRiNKA you find classic caviar; for tobiko and masago see Asian gourmet retailers.