Their grandfather was a fishmonger. As a young man his son, the father of Niklas and Pernilla Korshag, smoked the fish leftovers in the garden as a hobby. Today, Korshags is the largest smoke house in Sweden. The company produces over 1.000 tons of smoked fish per year – mainly salmon – and employs 58 people. Salt is one of the most important ingredients, both as a flavor and as a preservative. Korshags uses 130-150 tons of salt per year, today exclusively Suprasel. “Previously, we used salt granules and experienced challenges with production interruptions. Also the transportation of the salt was not really efficient. At the initiative of Nouryon we switched to Suprasel and now we produce brine directly in our silo. This way our production process is much more efficient with an easier handling, and we have fewer shipments (all full trucks). It benefits both our business and the environment. With Nouryon we have a reliable, professional partner with a strong focus on sustainability. We get a clean, high quality product and we use resources more efficiently.”

Niklas Korshag
owner at Korshags Food smoke house