Smoked & Cured

Wonderful tastes from yesteryear

Long, long ago, centuries before frozen food - even before civilisation - man (er, perhaps more likely - woman?) discovered methods of preserving food using smoking and curing. We have a lot to thank them for. They not only pushed their best before dates backwards but they created dozens of exciting new taste combinations that stayed popular throughout the ages and are winning more fans today. KIPPERS! ROLLMOPS! SMOKED SALMON! BACALAO! (or SALT COD, if you prefer) ARBROATH SMOKIES! BLOATERS! GRAVLAX! SMOKED HADDOCK! Those who put smoke, air and vinegar together with fish created a gourmet galaxy.

Wonderful tastes from yesteryear Long, long ago, centuries before frozen food - even before civilisation - man (er, perhaps more likely - woman?) discovered methods of preserving food using... read more »
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Smoked & Cured
Wonderful tastes from yesteryear

Long, long ago, centuries before frozen food - even before civilisation - man (er, perhaps more likely - woman?) discovered methods of preserving food using smoking and curing. We have a lot to thank them for. They not only pushed their best before dates backwards but they created dozens of exciting new taste combinations that stayed popular throughout the ages and are winning more fans today. KIPPERS! ROLLMOPS! SMOKED SALMON! BACALAO! (or SALT COD, if you prefer) ARBROATH SMOKIES! BLOATERS! GRAVLAX! SMOKED HADDOCK! Those who put smoke, air and vinegar together with fish created a gourmet galaxy.

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Thin fillets of smoked eel presented with cress and lemon
Smoked eel fillets
Some condifer this the finest smoked fish of all... well worth the rather steep price. Some people like the delicate thin fillets from smaller eel which will give you up to five fillets per 100g. Others prefer strapping great fillets...
From £9.90
Two pairs of kippers with eggs and a jug on white paper
Kippers
Authentic kippers 2 fish per pack (vacuum packed) Ready to eat, although best when heated The herring is sourced from the North Atlantic and smoked over blended hardwood to give a wonderful flavour and golden sheen. One vac-packed pair...
From £7.10
Boned kipper fillets on toast with a poached egg
Kipper fillets
No artifical colouring or additives 2 sets of fillets per pack Boned, may contain some small bones Smoked and undyed with most of those pesky bones removed. With no artifical additives, they are have a wonderful texture, and a beautiful...
From £4.00
Two whole golden bullets of smoked haddock on white paper
Smoked haddock loin steaks
The bullet is the thickest part of the fillet, with the most luxurious flakes of fish. You may also know the 'bullet' as the loin. That’s where these came from. Now don’t go misinterpreting ’golden’. We chose it because it gives us a...
From £10.60
Slice of smoked salmon terrine
Smoked salmon terrine
This utterly slurpacious item has a roof of cold smoked salmon over a layer of hot smoked salmon and a generous base of creamy pat. Spread it or slice it. It’s 6 inches long and 3 inches wide. A starter for 4 or a generous main for 2.
From £12.50
Smoked eel on the bone steaks side
Smoked eel on the bone steaks
On-the-bone steaks of our fine smoked eel. Our eel supplier is a member of the Sustainable Eel Group. 1-2 pieces per pack, ready to eat.
From £8.90
One jolly fine bloater
Bloaters - Smoked Herring
How many ways can you offer a herring? This old formula - immortalised by Dickens* - involves smoking an ungutted herring. Now that is a radical course of action! It’s the only fish bigger than a whitebait I can think of where the...
From £4.20
Thin slices of smoked tuna served with olives and olive oil
Smoked tuna
This comes sliced - just like smoked salmon - and you can eat it and treat it the same way too. It has an interesting, slightly more intense flavour which is always popular. Serve with smoked salmon and smoked halibut (white with gold...
From £16.30
Smoked halibut with salad and lime
Smoked halibut
Origin: Isle of Gigha, Scotland Thin slices of smoked halibut Cold smoked Our farmed halibut supplier, Gigha, recently started to smoke its own fish. The result is superb. It is thrilling to quote Alain Roux of the Waterside Inn: "I am a...
From £10.40
Sachet of salt cod
Salt cod (Bacalao)
This is the "hard as a cricket bat" version of salt cod. It comes in pieces of cut fillet, about 20-40g per piece and is a genuine deluxe version of hard salt cod, boneless, skinless and 100% edible. Produced in Scotland by an inspired...
From £8.70
Smoked haddock fillet on ice skin side down
Smoked haddock - whole fillet
One of our finest and most popular lines. Large undyed fillets from a small family smokery in Grimsby. Superb quality. The whole fillets look as stunning as they taste, but we also offer this item more conveniently in steaks and ’...
From £12.40
One finnan haddock on ice
Finnan haddock
One fish per pack Traditionally smoked finnan haddock Comes from a family haddock smokery in Grimsby Rick Stein: ’smoking makes haddock special, and Finnan haddock is the most special of all.’ This is on-the-bone smoked haddock,...
From £11.30
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