The Founder
Petter Aune.
A Life at Sea
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 and rushing the very processes that require patience.
"I was tired of poor products being sold as high-quality. True smoked salmon isn't made in a hurry. It requires a 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. Today, every slice reflects a decade-long commitment to doing things the right way, not the fast way.
Our Home
At the Edge of
the Atlantic
Perched on Norway's rugged west coast, just steps from the iconic Atlantic Road, sits Drågen Smokehouse. Here lie some of the world’s most pristine, oxygen-rich waters.
By combining this rugged environment with a high-precision diet, we achieve a consistent artisanal standard: a firm, uniform structure and a pure, unmasked flavour profile. At Drågen, we don't just source salmon — we refine it from the water up.
Every Monday, our master smokers personally hand-select only the finest fish, sourced from some of the world's finest growing conditions. The fish is processed within one hour of arrival at the smokehouse, while still at peak freshness.
The Catch
Caught fresh and moved immediately to our coastal smokehouse. Dry-salted for 24 hours before being carefully washed and prepared by hand — one fillet at a time.
The Smoke
Smoked for 70+ hours over beech and birch wood chips, along with small amounts of fresh juniper — under continuous day and night supervision by our master smoker.
The Craft
Hand-tied and hung on traditional hooks. This long, slow process naturally reduces fat by 25%, delivering a leaner, cleaner bite with a uniquely delicate aroma.
The Cut
Every loin is hand-selected and trimmed to a premium center-cut by our Master Smoker. Small batches only. No machines, no shortcuts — ever.
The Craft
Our Process,
Every Step, By Hand
Provenance
From Norwegian Sea
to Your Table
Our Commitment
Sustainability &
Responsibility
Responsible Sourcing
We work only with certified suppliers in the pristine Arctic waters of Norway's west coast. Every fish is traceable from water to table — no exceptions.
Natural Ingredients Only
Our salmon and trout contain fish and salt only. No additives, no preservatives, no shortcuts. Our gravlax uses only fish, salt, sugar, white pepper and dill.
Minimal Packaging
Our signature black boxes are designed to be minimal and recyclable. Beautiful on the outside, responsible on the inside — premium need not mean wasteful.
Recognition
Press & Awards
