History of Smokehouses on Bornholm
Although fish had been smoked on the island for centuries, the real development of Bornholm’s smokehouse tradition began in the 19th century. At that time Bornholm was an important fishing centre, and smoking was the best method of preserving the catch. It was then that the first larger, characteristic smokehouses with white chimneys began to appear.
One of the most fascinating stories says that the tradition of modern fish smoking on Bornholm was popularised by… Scottish soldiers. During the Napoleonic Wars they were stationed on the nearby island of Christiansø. It was there that they supposedly introduced the practice of smoking fish over hot smoke – a technique known from the island regions of Scotland. When fishermen from Bornholm began visiting the island and observing their methods, they quickly adopted them for their own use.
The Story of Bornholm’s Smokehouses Continues
From that moment, fish smoking began to develop rapidly. In the second half of the 19th century dozens of new smokehouses were established – at their peak there were more than one hundred. The smoke rising from the chimneys became an unmistakable part of Bornholm’s coastal landscape.
Over time, the method of smoking was no longer just a way of preserving fish. It became an important element of local identity – a tradition proudly maintained and passed down from one generation to the next.
A Tradition That Has Survived
Despite technological changes, many Bornholm smokehouses still prepare fish using traditional methods – in open chimneys, over wood, without fast industrial processes. It is this artisanal technique that gives the fish its distinctive flavour and aroma.
Particularly prized is Bornholm smoked herring, often served hot, straight from the smoking chamber. A popular local speciality is also “Sol over Gudhjem” – an open sandwich topped with smoked herring, raw egg yolk, radish and chives.
Home Smokehouses – Everyday Island Cuisine
Although the large smokehouses in coastal towns are the most well known, an equally important part of the island’s history is formed by home smokehouses. In the past almost every family connected with fishing had its own small smokehouse. Smoking fish became a skill passed down within families – practical and essential for preserving food.
Today some of these small smokehouses are no longer in operation, but many remain as part of the landscape or have been restored and now serve as museums, galleries or tasting spots. They capture the atmosphere of earlier times, when life on the island followed the rhythm of the fishing seasons.
More about smokehouses on Bornholm
Discover where to find some of the best smokehouses on Bornholm.
| Hasle | Discover smokehouses in Hasle, a small town on the west coast of Bornholm. |
| Allinge-Sandvig | Explore smokehouses in Allinge-Sandvig, a popular resort on the northern coast of the island. |
| Gudhjem | See smokehouses in Gudhjem, one of the most picturesque towns on Bornholm. |
| Svaneke | Visit smokehouses in Svaneke, known for its local flavours and craftsmanship. |
Good to know
Smokehouses on Bornholm are not only places where local specialities are prepared. They are living witnesses to the island’s history, fishing traditions and craftsmanship that has survived despite technological change and the passing of time. From Hasle to Svaneke, each røgeri has its own atmosphere, flavour and story waiting to be discovered while visiting this unique Baltic island.
