Smoking is an age-old method of curing fish, making the flesh smooth, tender and buttery, giving it a rich flavour and helping to preserve it.

To make our cold-smoked salmon, each fillet is hand-cured in salt and a little demerara sugar before being smoked over our unique blend of 4 or 5 woods alder, birch, beech, maple and hickory.

Our amazing fish

All you need to know about our incredible species.

Salmon Tuna Cod & Haddock