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.
SOURCING
Using our knowledge plus many years of experience, we select the finest fish. Special attention is given to condition, freshness and sustainability.
BRINING
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
Drying takes place overnight, after the fish has been brined or dry-salted and rinsed.
SMOKING
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.
APRÈS SMOKING
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.
We are proud that every product can be traced to the original source. The entire process is carefully monitored to ensure we maintain our high standards of quality.
How we prepare your fish.
Our fishmongers can prepare your fish in various ways, please see below for the services we offer.
Gutted
An incision is made in the belly of the fish at the tail end and cut through the skin to the head. The guts, roe and gills are removed.
Scaled
Holding the fish by the tail, a blade is scraped in short, sharp bursts against the grain of the scales and back again, until the scales are removed.
Filleted
Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.
Trimmed
The fins are removed.
Pin Boned
The small, thin, flexible bones distributed along the side of the fillet are removed.
Steaked
Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.
Skinned
Held at the tail end of the fish, a small angled cut through the flesh is made. The skin is held while a knife is gently moved through the fish.
Supreme
Supremes are portions of fish that have been cut across the boneless fillet.