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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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
A bowl of smoked prawns
Smoked prawns
Add ’smoked’ to prawns and you get an exciting new angle on an old favourite. These are small sweet North Atlantic prawns, still in their shells. Serve with lime juice and mayo for a very special treat. Smoked in the UK
From £7.70
Two whole golden bullets of smoked haddock on white paper
Golden bullets of smoked haddock
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 £9.60
A smoked cod roe sliced in half and in thin slices
Smoked cod roe
Smoked cod roe has an intense smokey flavour and is quite salty. Our smoked cod roe is smoked by an expert smokehouse in the heart of the Sussex downs using the finest Icelandic cod roes. A little goes a long way. Try a thin slice on...
From £14.90
Dried bombay duck and spices
Bombay duck
The mysterious Bombay Duck (it’s named after a train - a long story ) starts out as a small fish with ferocious jaws - the bummalo. But it’s known wherever Indian cooking is appreciated in its crackling dry very pungent version. Ours...
From £4.90
Unagi don
Unagi kabayaki - Marinated eel fillet
A renowned Japanese dish. Filleted, boneless eel marinated in a sweet soy sauce (with a barbeque-esque flavour) and then grilled. Delicious. The most popular way to serve this dish is 'unagi don' which is simply grilled marinated eel...
From £19.90
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
Two pairs of kippers with eggs and a jug on white paper
Kippers
From Robson’s of Craster (a tiny village in Northumberland), whose label asserts, ’Bonnie Fish and Halesome Farin’. The smokehouse has over 100 years of experience in preparing and smoking the silver darlings to make the distinctive...
From £8.00
Two portions of royal smoked salmon fillet - cold smoked
Royal fillet smoked salmon
Sliced smoked salmon is so familiar that we tend to forget that it doesn’t have to be sliced. This royal fillet of smoked salmon (or Director’s Cut as we used to call it) comes as a single piece, half an inch thick. You can serve as a...
From £15.60
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 £17.70
Gravad lax salmon on wooden serving board
Salmon Gravad Lax
Gravad as in grave and lax as in what they call salmon in Scandinavia. So gravad lax means ’salmon from the grave’ - or salmon buried in the ground, for that’s how this technique was first implemented oooh about 5,000 years ago, with the...
From £10.90
Two smoked mackerel fillets
Smoked Mackerel Fillets
All of the flavours we offer ar hot smoked mackerel fillets. Our smoker uses large mackerel so the fillets aren't tiny once smoked. Each pack contains four smoked mackerel fillets. These fillets are great when flaked onto a salad or made...
From £8.00
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