Everything began with a few fish ponds and a self-made smoking oven with a capacity of up to three trout. Just like today, the smoked trout is tasted in the restaurant, testing for good quality. For visionary Franz Kulmer, this success was not enough, and so, he acquired a professional smoking oven in order to produce smoked trout for airlines and hotels.
When Franz received requests for smoked salmon, he thought to himself, “the world is crazy,” because salmon do not grow in Austria. A short time later, Franz began importing fresh salmon from Sweden and exporting fine smoked salmon back to the north. With the unconditional support of his right hand Anna, the production expanded far beyond trout and salmon, and Kulmer Fisch is still famous as an Austrian business for its flexibility and regionality.