Savolax

What happens when you take the best salmon from the sea off Bömlo and make it even better with loving, meticulous, and skilled craftsmanship? Savolax is the answer – salmon products that take enjoyment to a whole new level. Savolax is an approved ASC facility.

Genuine craftsmanship

"Once you have tasted Savolax, you will never want to eat any other kind again"

Anna Martinsson, founder of Savolax

Savolax was founded in Gothenburg in the 1990s and has since become a well-known premium brand within Swedish seafood. Behind the brand is the founder and former CEO Anna Martinsson, whose passion for the raw material and craftsmanship has shaped Savolax from the start.

The story began at a trade fair in Finland, where Anna got to taste a rainbow trout that had been smoked using a unique method. She immediately saw the potential and bought the world patent for the method. That was the starting point for Savolax and the beginning of a long tradition of careful processing.

Today, quality begins with the raw material. Savolax works with carefully selected Bömlo salmon that is handled pre-rigor, while the fish is still in an early stage after slaughter. This contributes to a firm structure, fine quality, and good conditions for further processing.

The craftsmanship is just as important a part of the result. Each product is trimmed, polished, and seasoned by hand, with great precision in every step. This provides control over appearance, taste, and quality alike, and builds upon the experience and respect for the raw ingredient that has characterized Savolax since the beginning.

The smoking is carried out according to a traditional method over wood chips, where the embers are allowed to smolder for several hours. This slow process delivers a balanced and natural smoky flavor that gently develops, allowing the salmon's own character to emerge. It is the combination of selected raw ingredients, genuine craftsmanship, and traditional smoking that gives Savolax its character.