Myrskylän Savu

A family smokehouse in Myrskylä

In the small village of Myrskylä in southern Finland, smoke has drifted from the smokehouse chimney since the early 1990s. It was there that Lilli and Toomas Leps, a young couple newly arrived from across the Gulf of Finland, first learned the craft of smoking fish. Years later they bought the very smokehouse where they had started out, and in 2015 the smoke rose from the chimney once again: Myrskylän Savu was born.

Today the family company employs thirteen people, among them the founding couple and their youngest daughter, and has grown into one of Finland's most respected producers of smoked fish, guided by Lilli's original vision: to offer people true taste experiences, for everyday meals and celebrations alike.

Real wood, sea salt and time

At Myrskylän Savu, the recipe has never changed: fresh fish, birch and alder wood, sea salt and time. No additives, no preservatives. The range spans the whole Nordic smoking tradition, from cured (graavi) fish to cold-smoked and hot-smoked delicacies, each prepared with methods passed down through decades and refined with modern production technology.

Quality and responsibility go hand in hand: raw material is selected in line with MSC and ASC certification, and the smokehouse holds Finland's highest food-hygiene ratings. It's a philosophy VSV knows well: respect for the fish, from the moment it leaves the water to the moment it reaches the plate.

From the North Atlantic to the Finnish table

Finns are among Europe's most devoted fish eaters, and smoked fish holds a special place in Finnish food culture: at the summer cottage, on the Christmas table, and everywhere in between. As part of the VSV family, Myrskylän Savu connects that tradition directly with the wild catch of Vestmannaeyjar: sustainable, traceable North Atlantic fish, smoked with Finnish craftsmanship and delivered fresh to consumers and retailers across Finland.