There is nothing like smoked fish, but freshly smoked delicacies are hard to get these days. Not at Wilhelm Stöcken & ... More
Wilhelm Stöcken und Co.
There is nothing like smoked fish, but freshly smoked delicacies are hard to get these days. Not at Wilhelm Stöcken & Co., however. The fishmonger learned the art of smoking from his grandfather. An eel or salmon, fresh from the smokehouse - without need of a fridge - is a real treat. Wilhelm Stöcken recommends only cutting a salmon just before eating it because it quickly loses its full flavour once it is sliced up. At Stöcken's, the traditional old Altona ovens are still in use. The fish is smoked above an open beech wood fire. Hamburg used to have countless smokehouses, but today there are only three businesses left which still using these ovens.