Smoked Fish

The Danish name for a smokehouse is a røgeri. These smokehouses were originally attached to fishing villages, very close to the fishmerman’s cottages, and can be recognised by their distinctive chimneys.

You will find many of these traditional smokehouses in Bornholm (the local summer retreat for some Copenhagen locals) where the fish is delicately smoked over the smouldering embers of the fire. Smaller smokehouses have now become established in Copenhagen itself where local fishermen smoke fish for family and friends. Smoked fish are served with raw onion rings, herbs, such as chives or dill, pickles of all kinds and rye bread or crackers (knækbrød).