Krogs Fiskeslagter
The butchery
Respect for Nature, Respect for Flavor
Every year, millions of tons of fish go to waste—even when the raw product is of high quality. Old habits and a lack of holistic thinking mean that large parts of the fish are discarded or used for low-value purposes. This waste puts unnecessary pressure on fish stocks and worsens environmental problems.
At Krogs Fiskeslagter, we’re working to change that reality. Our approach is holistic and resource-conscious: we use the whole fish—from scales to skeleton.
Through techniques like dry-aging and precise processing, we ensure the fish gets the respect it deserves. This extends shelf life, deepens flavor, and reduces waste.
We aim to set a new standard for fish processing—where nothing goes to waste. By using the entire fish, we foster a deeper respect for the ocean’s resources while introducing new flavor experiences that celebrate quality over quantity.
Savor the Future - One Fish at a Time
Dry-aging is our craft. Aging fish is about reducing water content and highlighting the fat for an intense, rich flavor. When the fish is aged whole, glutamates from the bones develop a deep umami that elevates the entire taste experience. Using the Sukibiki technique, we remove scales and moisture pockets, creating a perfectly dry skin that crackles like pork rind on the grill or in the pan.
The ideal aging time depends on the species. Cod is best after 4–7 days, while halibut peaks after 18–20 days. Unfortunately, poor handling at sea makes many fish unsuitable for aging. That’s why we often choose farmed fish—and fortunately, Denmark has some outstanding producers who deliver fish of the highest quality.
Every year, around 3 million tons of fish are thrown away in Europe alone.
The problem isn’t the fish—it’s an industry that only makes use of a fraction of its potential.