Over the years, we have worked hard to develop a network of sources and suppliers of fresh fish, but we felt that our smoked fish range was not matching up to the quality of the fresh fish on offer and was in need of an overhaul.
With limited options available, we decided to develop our own range of smoked fish – salmon, cod, haddock, mackerel, kippers, etc. A new production facility near Wimbledon Stadium allowed us to do this.
Using our knowledge plus many years of experience, we select the finest fish. Special attention is given to condition, freshness and sustainability.
This is one of the most important stages in the smoking process. In our quest for the ultimate brine mix, we tried a number of different salts and now exclusively use a natural, Portuguese Atlantic sea salt harvested by hand.
Drying takes place overnight, after the fish has been brined or dry-salted and rinsed.
We spent a huge amount of time testing various hardwoods from specialist food-grade suppliers. Beechwood now forms the basis of our blends, with additional hardwoods added for our different products.
Once smoked, the fish is left to cool and develop its gloss, absorbing and assimilating the flavours from the brining, drying and smoking processes.
Finally, the fish is packed to protect it and enable safe handling, before being distributed to our own shops and customers.