Sjöarps rökeri

Experience Sjöarps rökeri, a fish smokehouse with its own farm shop beautifully situated between three lakes. With over 40 years of experience and a passion for genuine craftsmanship, they have specialised in smoking fish and meat using traditional methods and offer locally produced products such as freshly smoked fish and delicacies from their own farm.

Since its inception, Sjöarps rökeri has preserved the art of smoking fish and meat over an open fire. The old smoking method gives a deep and genuine flavour that differs from modern manufacturing methods. With roots in a family business dating back to the 1980s, the craftsmanship has been refined through generations.

Local delicacies in the farm shop 

In the smokehouse's farm shop, located next to the smokehouse, customers can buy freshly smoked fish, such as rainbow trout and whitefish, as well as graved salmon and other delicacies. Here you will also find Sjöarps' own honey mustard – a must with the smoked fish!

The farm shop's opening hours vary depending on the season, but you can always find current information on their Instagram (https://www.instagram.com/sjoarpsrokeri/).

Craftsmanship over an open fire 

Sjöarps rökeri’s products are characterised by their careful smoking process over an open fire without additives or smoke extracts. Using alder wood as fuel creates the classic smoky flavour that enhances both fish and meat, and has made Sjöarps rökeri known far beyond Småland.

In addition to hot smoking, where the fish is smoked at higher temperatures for a soft and juicy texture, Sjöarps rökeri also offers cold smoking and curing. These methods provide a variation in flavour and texture, where cold-smoked fish has a deeper smoky tone while gravlax retains its natural character.

EU-protected Vättern whitefish 

Sjöarps rökeri handles approximately three to four tonnes of whitefish each year, some of which is the now EU-geographically protected Vättern whitefish.

The smoked fish, particularly popular during the summer, gets its unique flavour thanks to the nutrient-poor and cold Lake Vättern, and Martin's craftsmanship in hot smoking the fish over alder wood.

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