Since opening our new factory we have installed a traditional smoke house where we smoke only the freshest of fish in a traditional manner. We only use oak or beech chips from a local forest and dry salt or brine using only sea salt. We do not add extra preservatives, dyes or chemicals.


We can supply:-
Smoked organic Salmon from
Ireland or Scotland.



 

Finest Quality Beech Smoked Trout.





 

Oak smoked kippers. Sustainable 
Blackwater Herring brined in sea salt
and smoked over Oak chippings.



 

Smoked Eel fillets, from large Eels,
brined in sea salt and smoked over
Beech and Oak chippings.



 

Line caught Mackerel, brined in sea salt
and smoked over oak chippings.




 

Freshest North sea Haddock
brined in sea salt and smoked
over oak chippings.



 

Hot-smoked Sprats with
a rich oily flesh. Smoked over oak and beech chippings.





 

Very tasty as part of a mixed
hors d'oeuvre platter
or a cocktail snack.




 

Whole (shell on) Prawns gently smoked
and ready to eat , garnish with lemon juice
or a garlic mayonnaise dip.