Our Story
Born from Frustration.
Crafted with Integrity.
At 18, Petter Aune set sail — working the world's oceans as a professional fisherman. But the further he traveled, the more disillusioned he became. He saw an industry prioritising speed over craft; mass-fabricating "premium" salmon in steel machines, rushing the very processes that demand patience.
"I was tired of poor products being sold as high quality. True smoked salmon isn't made in a hurry. It requires respect for the fish, the smoke, and the time it takes to achieve perfection."
Determined to restore the integrity of his heritage, Petter established Drågen Smokehouse in 2009. By rejecting industrial shortcuts and returning to manual mastery, he transformed a passion for the fjords into the gold standard for artisanal refinement.
01
Hand-Selected
Every Monday, our master smokers personally hand-select only the finest fish, from our local partner, just a stone's throw from the smokehouse. Sourced from pristine Arctic waters at peak freshness.
02
Long-Smoked
Dry-salted for 24 hours, then hand-tied and hung one fillet at a time inside the smokehouse. Smoked for 70+ hours, hand-firing a blend of beech, birch and fresh juniper every three hours—day and night.
03
Hand Prepared
Everything is handcrafted, hand-cut and executed according to traditional principles. Small batches only. No machines, no shortcuts — every step monitored with precision and patience by our master smoker.
The Process
Every Step, By Hand
Fine Dining
Heritage Hotels
Royal Household
Michelin Kitchens
The Choice of Connoisseurs
From Royal Tables to
Michelin-Starred Kitchens
From the finest heritage hotels to the world's most decorated restaurants, Drågen Smokehouse is sought after by those who define the pinnacle of taste. Where excellence is non-negotiable, our salmon is the standard.
UK Nationwide Delivery
Next-day delivery on orders placed before 2pm. Premium chilled packaging for total freshness.
The Drågen Membership
Enjoy exclusive member pricing on our artisan smoked salmon.