SMOKED FISH AND SEAFOOD

HOW WE PREPARE AND SMOKE OUR HOME SMOKED FISH AND SEAFOOD

Fresh fish and seafood has been salted and smoked for hundreds of years. Before refrigeration this was one of the main ways of preserving food; today smoking is a 'flavour enhancing' process, with an eye to longer shelf life. The process explained here is 'Cold Smoking'; this means that it has not been cooked.
Whether it's Haddock, Herring, Salmon, Sea Trout, Mackerel or any other species, we always use the finest freshest fish when smoking as it creates a better flavour. We never use any other additives or dyes, only salt and oak chippings.

See our latest news for comments by Head Chef Gideon at Hugh Fernley-Whittingstall's River Cottage Canteen in Bath.  "The kippers were historic!"

The fish must be salted, the time depends on the species; it can range from 10 minutes to 5 hours. The fillets are washed and then laid on racks, normally 30 on a trolley and refrigerated overnight. This starts the drying process and ensures when the fish is smoked, the fillets have a lovely sheen.

We smoke each type of fish differently; salmon can take up to 15 hours, haddock and herring 8 to 10 hours. There is no hard and fast time, it all depends on the weather and weight of fish to be cured. Temperature plays an important part when smoking; we smoke at varying heats, from 20°C up to 32°C, dependant on what stage the fish is at in the process.

Our fillets of smoked fish have to be chilled overnight once they have finished the smoking process. For Haddock and Kipper that is the final stage of curing.


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