Smoked Fish from Øresund

Dive into the rich food traditions of Denmark and Sweden in this workshop dedicated to the craft of hot smoking fish. Under the guidance of Anders Kvorning, you'll learn how to prepare, cure, and hot-smoke fish using traditional methods that bring out deep and smokey flavors. Hot smoking has long been an essential part of Nordic coastal culture, where it served both as a way to preserve the day’s catch and as a cherished culinary tradition.

In this workshop, we’ll work with seasonal fish such as herring and discuss the cultural significance of smoked fish in Scandinavia.

Please note that taking part in this workshop requires you to buy a separate ticket using the link on this page.

This workshop is part of the program for International Citizen Days