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
||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
- The Dutch Guild of Master Chefs has
awarded the smoked salmon of Maison Steur the “Convé Plus” certificate
- 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.