Hasle Røgeri

Hasle Røgeri consists of no less than 5 smokehouses with all together 13 characteristic white chimneys. The fish is smoked according to old-fashioned traditions in open chimneys. Here you can follow the whole smoke process - from fresh to fresh-smoked fish - which lasts up to 5 hours. The fish is warmed over open fire and smoked over alderwood. The warm-smoked and appetizing fish is hanged up outside for air-drying. One of the smokehouses is listed and converted into a museum, where you can learn more about the history of the herring fishery and smoke-curing. In the neighbouring building you will find the exhibition 'Det Maritime Hasle'. Tables and benches have been set out outside the active smokehouses, and from around 11 a.m. you can enjoy the local delicacies here.