About us

About us

Even as a little boy, Nisse started fishing. Fishing that has been passed down in the family for several generations and was a natural part of growing up. Great-great-grandfather, grandfather and father were all fishermen in the summer and salesmen or mink farmers in the winter. On the side of his regular work, Nisse continued to fish for many years before he made the decision in 1992 to invest fully in professional fishing. Today, Nisse Obbolas is the only remaining professional fisherman.

The first plans to further process the catches started in the early 1990s, but poorer catches and uncertainty changed the decisions. The years went by, but in the fall of 2011, the business idea was brought up to date again. In June 2012, we opened the doors to Salteriet's farm shop. A processing kitchen and a small shop adjacent to the old part of the Salteriet had been built. How the venture would be received was uncertain on our part, but we were welcomed with great joy over our newly established store. Today, our clientele is broad, both local residents and customers from Umeå and its surrounding municipalities. We also collaborate with well-established restaurants in Umeå. Bodegan, Köksbaren, Gotthards krog and Le Garage.

Our fishing

Our fishing runs from April to December, with some variation of ice laying and ice breaking. Whitefish and perch are fished in early spring and are followed by sturgeon fishing May – June. Salmon fishing is strictly regulated and normally starts in mid-June. During the height of summer, the availability of fish is less and then increases at the end of August. The spawning season in September – October is of great importance, the demand for sikrom is high. After the whitefish spawn, fishing for perch and whitefish continues until the ice settles.


Östibyviken i Obbola

Obbola has a thousand-year history as one of the oldest villages in Umeå parish. Society It is located on Obbola Island in the mouth of the Umeälven River and has for centuries had fishing, seal hunting and mink farms as sources of income. Of the many fishermen, only one remains today, Nils-Erik Sjöström, fourth-generation fisherman and owner of Salteriet Byviken AB. The old part of the saltery, which today is our preparation premises, was used in the 1940s and 1950s as a saltery for stocking. During these decades there were many fishermen in the community and the catches were large. The flounder was landed at the saltery's quay, cleaned (gill = remove the gills and intestines from flounder) and salted in large wooden barrels to later be preserved in tin cans. The saltery created jobs and the work was mainly carried out by women from the village. Today, only a small part of the stream is salted.

We run the Salteriet

Stina Sjöström

Products / Sales / Shop

Nils-Erik Sjöström

Fisherman / Sales