The centuries-old village of Monnickendam on Lake IJssel (IJsselmeer) gradually developed into a major fishing port for Amsterdam. This is where a lot of herring in particular was brought to shore. The fish processing industry, including the characteristic smokehouses, therefore developed into a major branch of industry.

Age-old traditions and contemporary techniques have gone hand-in-hand at Maison Steur from as early as 1919. And nothing has changed since. Traditional as far as the smoking method, taste and quality are concerned, but at the same time modern in its attention to hygiene and a long shelf life - the products of Maison Steur meet all the applicable requirements.
Maison Steur makes no concessions when it comes to quality. Salmon and halibut are bought at the source and subjected to a strict selection process. Maison Steur monitors the quality, hygiene and shelf life of both raw materials and final product through microbiological research conducted both in-house and in collaboration with external laboratories.

The efforts of Maison Steur have not gone unnoticed:

  • The Dutch Guild of Master Chefs has awarded the smoked salmon of Maison Steur the “Convé Plus” certificate of quality.
  • Maison Steur has been rated number one in tests conducted by trade journals on several occasions.
  • In November 2006 Maison Steur received the accolade of “L’ordre de Saint Fortunat” from the Club Gastronomique Prosper Montagné Belgique.
  • In January 2007 Maison Steur was elected Entrepreneur of the Year 2006 in the Waterland region.



The Convé Plus certificate of the Dutch Guild of Master Chefs.