Smoking fish is one of the most traditional methods of preserving fish for storage. Most fishing villages had at least one smokery.
Today fish is smoked primarily for the unique taste and flavour imparted by the smoking process.
Locally sourced, filleted, cold smoked and originally coloured. Poach for a few minutes in hot milk and serve with still runny poached eggs, or dust off your recipe books: smoked haddock and potato gratin, smoked haddock chowder or roast and serve with leek risotto poached egg and mustard sauce.
1 large fillet per pack.
Latin name: Melanogrammus aeglefinus. Source: Cornwall.
Allergen information: contains Fish.
Could contain bones.
Best cooked and eaten on day of delivery. Alternatively store in a fridge for up to 3 days before cooking and eating.
Not suitable for home freezing.
Please do not hesitate to contact us if you have any queries.
Filleted, boned and hot smoked, our mackerel are ready to eat. Ideal as a pate, in a carbonara with a twist, in a risotto, as a potato and smoked mackerel bake, served with a simple salad, in a packed lunch or picnic. Some small bones may remain despite our processors very best efforts.
2 fillets per pack.
Latin name: Scomber scrombrus. Source: Cornwall.
Best eaten on day of delivery, alternatively store in a fridge for up to 3 days before eating.
Kippers (kippered herring) are whole fish that have been split apart, left on the bone, soaked in brine and smoked to preserve them. Ideal baked, grilled, jugged or barbecued, remove the head and tail first. You could line your cooking pan with foil to save on washing up.
1 pair per pack.
Latin name: Clupea harengus. Source: UK.
Contains bones.
.jpg)
.jpg)
.jpg)
.jpg)
