For over a decade, the guestbook at Port Gager has collected hundreds of handwritten notes, doodles, and heartfelt messages from visitors of all ages. Tucked beside the counter where we pack our famous smoked salmon, the leather-bound book has become a cherished archive of laughter, learning, and local flavours. Whether you are a seasoned angler or a first-time smoker, flipping through its pages reveals the true spirit of our Baltic Sea smokehouse. Below, we highlight some of the most memorable moments shared by guests — from record-breaking catches to spontaneous cooking lessons.
1. A Grandfather's First Catch at 73
One of our most treasured entries comes from Herr Klaus Müller from Berlin, who visited in June 2023 with his grandson. He wrote: “I never thought I’d hold a rod at my age. The guide was patient, the sea was calm, and I landed a 4.2 kg cod. My grandson filmed the whole thing. We smoked it together the next day — best fish I’ve ever eaten.”
Klaus and his family joined one of our guided fishing tours, which cost €89 per person (including gear and bait). The catch was then brought to our smokehouse, where our team prepared it using the traditional beechwood-smoking method. The entry is accompanied by a Polaroid photo — Klaus holding the cod, grinning ear to ear.
2. The Wedding Proposal That Smelled of Smoke
In August 2022, Sarah and Tom from Hamburg visited Port Gager as part of a weekend getaway. Tom had secretly planned a proposal during our Baltic Sea Sauna Experience. After a hot sauna session (90°C with a sea view), Tom led Sarah to the outdoor terrace overlooking the bay. He dropped to one knee — and the ring box fell into a bucket of smoked trout. Sarah wrote in the guestbook: “I said yes before he even fished the ring out. The trout was delicious, by the way.”
The couple returned a year later for their anniversary, bringing a framed photo of the moment. Their entry is now one of the most-liked on our Instagram page.
3. A Family Recipe Passed Down in the Smokehouse
In April 2023, the Lindström family from Stockholm visited during a cycling tour of Rügen. The grandmother, Ingrid, was a retired chef who had worked at a smokehouse in Gotland. She spent two hours with our team, sharing tips on curing with dill and juniper. Her daughter wrote in the guestbook: “Mum hasn’t stopped talking about the smoking room. She says your beechwood is the best she’s encountered outside Sweden.”
Ingrid’s visit inspired a limited-edition “Nordic Cure” salmon that we offered for two months. It sold out within a week. The recipe is now part of our smoking process guide on the website.
4. The Little Girl Who Wanted to Be a Fish
Children’s entries are always the most creative. Lena, age 6, from Dresden wrote in crayon: “I want to be a salmon so I can live in the sea and then be smoked and eaten with bread. Yum!” Her parents added a postscript: “She asked to sleep in the smokehouse. We declined.”
Lena’s drawing of a smiling fish wearing a chef’s hat is now framed in our kid’s corner, alongside other guestbook masterpieces. Her family had booked our family-friendly stay package, which includes a children’s smoking workshop (€15 per child).
5. The Record-Breaking Cod
Every angler dreams of a trophy fish. In September 2023, Herr Friedrich Wagner from Munich landed a 12.7 kg cod during a deep-sea charter. He wrote: “I’ve fished from Norway to Canada. This Baltic cod is the biggest I’ve ever seen. The fight lasted 40 minutes. We smoked half and grilled the rest — enough for 12 people.”
Friedrich’s catch is recorded in our best fishing spots list, and his entry includes a detailed map of the exact location (off the Kap Arkona reef). He also noted that the smokehouse staff helped him fillet and portion the fish for free — a service we offer for catches over 5 kg.
6. A Culinary Surprise: Smoked Trout Brownies
Not all memorable moments happen on the water. In March 2023, Chef Marie Lund from Copenhagen visited our smokehouse and spontaneously offered to create a dessert using our smoked trout. She whipped up a batch of smoked trout brownies — a dark chocolate batter with flaked smoked trout and sea salt. The result was surprisingly savoury-sweet, and she wrote the recipe in the guestbook: “Use 100g dark chocolate, 80g butter, 2 eggs, 50g sugar, 30g flour, and 100g flaked Port Gager smoked trout. Bake at 180°C for 20 minutes. Serve with crème fraîche.”
We now serve these brownies as a special on our spring menu, priced at €9.50 for a trio. Chef Lund’s entry is photocopied and available as a takeaway recipe card.
7. The Sauna Ritual That Became a Tradition
Our Baltic Sea Sauna Experience includes a plunge into the icy sea followed by a snack of smoked fish. In January 2024, a group of 12 friends from Berlin made it a yearly tradition. Their entry, signed by all, reads: “We came for the sauna, stayed for the salmon, and left with resolutions to return every winter. The Aufguss (infusion) with birch and peat oil was the best we’ve had.”
The group has since visited three times, and their photo — red-faced, wrapped in towels, holding smoked trout — is pinned above the sauna entrance. They also follow our sauna etiquette guide to the letter, which we appreciate.
8. A Thank-You from a Local Fisherman
Not all entries are from tourists. Herr Jens Petersen, a local fisherman from Sassnitz, wrote in October 2022: “I’ve been fishing these waters for 40 years. Your smokehouse treats the catch with respect. The herring you smoked for my wife’s birthday was the best she’d ever had. Danke.”
Jens often supplies us with fresh Baltic herring, and his family has been buying our smoked products for years. His entry is a reminder that Port Gager is as much a part of the local community as it is a destination for visitors.
9. The International Flavour: A Japanese Guest’s Haiku
In July 2023, Yuki Tanaka from Tokyo visited after reading about our smokehouse online. She wrote a haiku in the guestbook:
“Beechwood smoke rises,
Baltic salmon turns golden,
Taste of the sea breeze.”
Yuki also purchased three packs of our sustainably sourced salmon to take home. She later emailed us saying she served it with wasabi and soy — a fusion we now recommend to Japanese tourists.
10. The Most Unusual Request: Smoked Fish Ice Cream
In August 2022, a group of university students from Greifswald challenged our team to create a smoked fish ice cream. We declined, but they wrote a mock “recipe” in the guestbook: “Take 500ml cream, 100g sugar, 200g smoked salmon, and a pinch of dill. Churn in an ice cream maker. Serve with rye bread crumble.” We never tried it, but the entry always gets a laugh from staff and guests alike.
Conclusion: Your Story Could Be Next
Every entry in our guestbook is a snapshot of a moment that matters — whether it’s a first fish, a marriage proposal, or a new recipe. We invite you to add your own story when you visit. And if you can’t make it in person, you can still share your memories by tagging us on social media or leaving a review. The guestbook is always open.
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- The History of Port Gager: From Fishing Village to Smokehouse
- Our Salmon Sourcing: Sustainability and Quality
- The Smoking Process: How We Create Our Signature Flavour
- Wine Pairing with Smoked Fish: A Guide
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