Production

At Bornholms Ltd., we optimize and develop our manufacturing facilities on an ongoing basis to stay at the cutting edge of modern demands on quality, effectiveness, service and food-product safety. In the following, we provide a glimpse of the manufacturing process for one of our products – Smoked Cod Liver.

During the cod season, fresh iced-covered cod liver is landed in the Port of Nexø every morning. A few hours later, our experienced trimmers have carefully cleaned and controlled every single liver, which is then lightly salted in a saline bath.

Our Smoked Cod Liver is characterized by our original, authentic smoking process that we have upheld for more than fifty years. From the forests of Bornholm we gather oak, beech and alder, which our master smoker readies and ignites in the tunnel kiln early every morning.

The lightly-salted cod liver is gently smoked and packed in tins right away for ideal preservation of taste, vitamins and omega-3 fatty acids.

The tins are heat-treated in our autoclaves, labelled to ensure full traceability and sent through our fully automated packing line to be packed in cartons and palletized, after which they are ready for shipment.