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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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 £9.00
Boquerones resting on ice
Boquerones - Marinated Anchovy Fillets
Boquerones are a deluxe marinated anchovy fillets from Spain. They taste great! Not remotely like the dark salty anchovies from tins. Eat boquerones as they come, tapas style, or fry a couple as a garnish. Our boquerones are simply the...
From £7.60
Two smoked haddock fillet steaks on white paper background
Smoked haddock fillet steaks
Prime thick mid-fillet portions matched for weight and shape. From large undyed fillets of smoked haddock produced in the legendary listed smokehouses of Alfred Enderby Ltd. They have Protected Geographical Designation and take it from...
From £8.20
Vendace
Smoked vendace in oil
Vendace is a member of the salmon family which only grows to the size of a sardine. It lives in lakes, not rivers, so can't escape to the sea. Scientists get quite passionate about it because each lake where it lives has its own...
From £8.50
Rollmops with wooden skewers
Rollmops - Pickled Herring Fillets
Improbably combining astringency - from the vinegar - and richness - the velvety texture, you can see how rollmops became a minor food legend. Ours are made from top quality Norwegian herring wrapped round plain onion. Rollmop lovers...
From £6.20
Potted hot smoked trout on a fork
Potted hot smoked trout
A fine snack for a fine fish-lover. This moreish pot contains hot smoked trout that has been mixed with herbs, lemon, yoghurt and cayenne pepper. It is quite a chunky pate, almost like a terrine. The texture of the trout remains course,...
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 £8.60
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 £5.50
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
Premium scottish smoked salmon on rye bread
Premium Scottish smoked salmon
This small smokehouse uses pretty much the same fish as our other suppliers of farmed smoked salmon. But it doesn’t hurry, and takes extra car in the finer details of the smoking process. The salmon fillets are rope hung during smoking...
From £15.60
Two smoked mackerel fillets
Smoked Mackerel Fillets
Choose hot-smoked or cold-smoked. Hot-smoked was cooked and smoked at the same time so is ready to eat; cold smoked has just been smoked, so you cook it yourself... or be daring and eat it semi-raw. Either way, smoked mackerel is a...
From £8.50
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 £19.50
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