• Smoked Salmon

    Salmon is known as the king of fish, weighing up to 35 kgs. and measuring up to 1.5 meters. Salmon leave their natural habitat in fresh water rivers and streams and swim into the open ocean. When they mature, they return to where they were born so that their offspring can develop in their natural habitat.
  • Smoked Mackerel

    Hermes Fish smoked Mackerel is really for people who understand fish. As with wine tasters who recognize quality wines, people familiar with smoked mackerel appreciate the flavor and aroma of our smoked mackerel.
  • Salted, Smoked and Pickled Herring

    Herring is at its best when the percentage of fat reaches 14-15%. Hermes Fish Ltd. purchases herring at the height of the fishing season, when the water in the North Sea is extremely cold and the level of fat is optimal. Thin fish dry up during the smoking process, while fat fish crumble. That is why the fish has to be just right.
  • Smoked Trout

    The sea trout that we use for smoking is not the freshwater trout reared in Israel. Trout comes from the Salmon family and lives both in the sea and fresh water. Since trout meant for smoking must be large enough, they are raised in fish farms in the North Sea, where the natural cold weather conditions increase the fish's layer of fat. We import the trout from leading fishing companies in Norway.  
  • Smoked Halibut

    Halibut is the largest edible fish in the North Sea, reaching up to 3 meters long and weighing up to 300 kgs. The halibut fishing season is from April to December.
  • Smoked and Salted Sprats

    Not all sardines in the North Sea are the same. Sprats live in the cold waters of the Arctic Ocean, by the fjords of Norway. As with other animals which have adapted to life in freezing cold conditions, sprats have also grown a layer of fat which insulates their bodies from the cold – which is precisely what makes them excellent fish for smoking.