Smoked Fish

Our traditionally oak smoked fish includes hot and cold smoked Salmon from the clear waters off Scotland’s West Coast. We source our salmon from a small number of farms who uphold the highest standards of animal welfare. Our salmon arrives with us within 24hrs of harvest and is hand filleted and dry cured immediately to ensure freshness. It’s then smoked over sustainably sourced Wiltshire Oak for up to 16hrs before being hand sliced, and packed for you to enjoy.

It’s a similar story for our Trout, however this is sourced form a farm just 10 miles away. The trout is preferred by a growing number over Salmon due to the inland farming process, unlike Salmon which is farmed in sea cages.

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We Are One Of Only Three Smokehouses In England To Be Salsa Approved SALSA certification is only granted to suppliers who are able to demonstrate to an auditor that they are able to produce safe and legal food and are committed to continually meeting the requirements of the SALSA standard. We are now in our fourth year of approval, having recently been audited against the new, extensive SALSA standard released this year.