Smoked Fish

Our smoked fish selection brings together traditional favourites and carefully prepared specialities, chosen for depth of flavour and quality of cure. From gently smoked classics to richer, more robust styles, this section showcases fish that benefit from time-honoured smoking techniques and simple preparation, whether enjoyed as they are or used in cooking.

Salmon (Hot Smoked)

Hot smoked salmon is gently cooked over Oak smoke to create a firm, flaky texture and a rich, savoury flavour. Alongside traditional hot smoked salmon, we offer flavoured varieties such as honey glazed, herb-encrusted and spiced versions, each offering a different balance of sweetness, warmth or aromatic depth. Ready to eat and versatile, hot smoked salmon works just as well on its own as it does in salads, pastas and warm dishes.

Salmon (Cold Smoked)

Cold smoked salmon is cured and smoked at low temperatures, preserving its silky texture and delicate flavour. Sliced thin and ready to enjoy, it’s a classic choice for simple dishes where quality and freshness are key, whether served on its own, with eggs, or as part of lighter meals and canapés.

Smoked Haddock (Undyed)

Undyed smoked haddock is naturally cured and smoked, allowing the true flavour and colour of the fish to come through without the need for artificial colouring. We choose not to sell dyed haddock, as the colour adds nothing to quality or taste and can mask how the fish has really been prepared. Undyed haddock offers a cleaner flavour and a more honest product, ideal for classic dishes such as kedgeree, chowders and fish pies.

Smoked Cod (Undyed)

Smoked cod offers a gently cured flavour and firm, flaky texture that highlights the quality of the fish itself. Naturally smoked without artificial colouring, it provides a clean, balanced taste that works beautifully in traditional dishes or simple preparations. Versatile and understated, smoked cod is a reliable choice for those who appreciate subtle smoke without overpowering the fish.

Smoked Mackerel Fillets

Smoked mackerel is a proper workhorse fish — rich, oily, and packed with flavour. Naturally high in omega-3, it takes on smoke beautifully, developing a deep savoury character while staying moist and flaky. Hot-smoked over hardwood, the flesh firms gently without drying, delivering a robust, slightly sweet smokiness that stands up on its own or works just as well in pâtés, salads, kedgeree, or simply flaked onto warm toast with a squeeze of lemon. Honest food, done properly..

Smoked Mackerel Fillets (Pepper)

Peppered smoked mackerel adds a confident kick to the natural richness of the fish. Cracked black pepper is applied before smoking, allowing the spice to mellow and integrate during the smoking process rather than sitting harshly on the surface. The result is a warming, aromatic heat that cuts through the oiliness and sharpens the flavour without overpowering it. Ideal for those who like their smoked fish with a bit of attitude — excellent in sandwiches, pasta dishes, or paired with crisp greens.

Kippers (On the bone)

Our locally smoked kippers are prepared in the traditional way and left on the bone, preserving their full flavour and character. Rich, distinctive and deeply satisfying, kippers have long been a staple of coastal cooking and are best enjoyed simply, allowing the natural oils and gentle smoke to shine through. A true classic, and one that continues to be rightly celebrated.

Kippers (Fillets)

Kipper fillets offer the rich, smoky flavour of traditional kippers with the added convenience of being boned and ready to use. Naturally smoked and full of character, they’re easy to prepare and well suited to a range of dishes, from simple breakfasts to lighter meals where a deep, savoury flavour is wanted.

Smoked Trout (Rainbow Whole)

Smoked rainbow trout has a delicate, lightly smoky flavour and a tender texture that makes it an excellent alternative to smoked salmon. Available whole or as fillets, it’s naturally cured and gently smoked to retain its subtle character. Versatile and ready to eat, smoked trout works well in salads, pâtés, pasta dishes or served simply to appreciate its quality.

Smoked Trout (Sea Trout)

Smoked sea trout offers a deeper, slightly richer flavour than trout, with a character that sits comfortably between salmon and trout. Available both hot smoked and cold smoked, each style brings something different — hot smoked sea trout is firm and flaky with a robust smokiness, while cold smoked sea trout is delicately cured with a silky texture. Both are ready to eat and lend themselves to simple serving or use in a wide range of dishes.

Bloaters

Bloaters are a traditional smoked herring, lightly cured and gently smoked to retain their soft texture and rich flavour. Now rarely seen and usually available only by special order, they’re a true old-fashioned favourite, prized by those who appreciate classic smoking methods and distinctive taste.

Buckling

Buckling is a very traditional hot-smoked herring, prepared whole and smoked at a higher temperature to give a firm texture and rich, savoury flavour. Once a common sight, it’s now rarely available and not part of our regular range, but remains fondly remembered as a classic of traditional smoking. If you’re searching for buckling, you’re not alone — it’s a piece of smoked fish heritage worth knowing about.