Smoked Fish

Our fish is either Oak Smoked or Hot Smoked

Hot smoking means curing fish by smoking at a temperature of 70-80°C, at some time during the process, in order to cook the flesh.  Hot smoked fish can be reheated or cooked further but is safe to eat without any extra preparation.

Oak smoking is the process of using oak chips to smoke the fish, this is traditionally done in purpose built smoke houses.  The tempreature range combined with the length of time the fish is smoked results in a moist fish that is full of flavour but not cooked. 

Image	Name	Price
	Oak Smoked Haddock Oak smoked haddock - undyed and sold as fillets	£12.95
	Kippers Kippers - undyed	£7.50
	Hot-smoked Salmon Hot-smoked salmon	£20.00
	Hot-smoked Mackerel Hot-smoked Mackerel sold only as whole fish	£10.95
	Hot-smoked Sprats Hot-smoked Sprats	£10.95
	Smoked Salmon Smoked Salmon - sold in 115gm packs	£3.75
	Smoked Eel Smoked Eel	£29.95