Royal Nyborg Smokehouse was founded by John Taylor, a talented chef who has cooked for 30 years completing 16 restaurant openings, 7 of them in Copenhagen. When coronavirus forced the closure of the restaurants he worked for, John further indulged his love for learning about food-related topics. Eager to use his developing skills, John learned about the environmental issues caused by salmon farming and decided to do something about it.
Salmon is the second most consumed fish in the world but farming it is devastating for the environment. It is mostly grown in large numbers in offshore farms where the fish are stressed and toxic waste leaks into the ocean. On top of that, the fish that escape are ruining the genetics and survivability of the wild salmon. As a result, Royal Nyborg Salmon takes its fish from Danish Salmon, a salmon farm that is growing the salmon in the most sustainable way possible. The salmon is grown in water tanks on land so all waste is filtered out, contained, and subsequently used in biofuels. On top of that, the farm takes care of all details to make sure the farm is best for the fish and the environment: all of the residual water is filtered, they make sure that the salmon is stress-free, and no antibiotics are used.