Smoked & Cured

Wonderful tastes from yesteryear

Long, long ago, centuries before frozen food - even before civilisation - man (or - perhaps more likely - woman) discovered methods of storing food for the long term using smoking and curing. Thank heavens we haven't lost these methods. It would have been like losing a continent.

Wonderful tastes from yesteryear Long, long ago, centuries before frozen food - even before civilisation - man (or - perhaps more likely - woman) discovered methods of storing food for the long... read more »
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Smoked & Cured

Wonderful tastes from yesteryear

Long, long ago, centuries before frozen food - even before civilisation - man (or - perhaps more likely - woman) discovered methods of storing food for the long term using smoking and curing. Thank heavens we haven't lost these methods. It would have been like losing a continent.

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Gravad lax salmon on wooden serving board
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
Hot smoked salmon with cream cheese and dill on baguette
Hot smoked salmon - flakey
Hot smoked salmon has been cooked as well as smoked. It’s perfect for ’flaking’. It breaks up easily and goes well with pasta, wrapped into a pancake, filling a quiche or just blended with mayo and pepper for one of the best sandwiches...
From £12.60
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
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
Whole hot smoked trout with grilled lemons
Smoked trout - whole
Delicate and luxurious. Hot-smoked, therefore ready to eat (although may be reheated).
From £15.90
One buckling
Buckling
These are hot-smoked herring, on the bone. They taste really good - rich. You can eat cold - horseradish sauce is an excellent accompaniment - or heat through briefly if you prefer.
From £5.80
Mojama canape
Mojama
Mojama (say ’mohama’) is tuna fillet which has been air dried - traditionally for at least a month - on the hot, dry and windy south west coast of Spain. The drying reduces the weight by half (and helps explain the price). The result is...
From £26.50
Salt cod pate on toast
Salt Cod Pate
The classic French 'Brandade de Morue' salt cod pate, re-imagined by Shetlands best salt cod producer. The texture is smooth, light and creamy, with delicate flavour. This pate is delicious served on hot toast, and would be a great...
From £9.90
A hot smoked salmon side
Hot smoked salmon side
Whole salmon side, including skin, hot smoked to perfection. Ready to eat once defrosted.
From £54.30
On Offer
Desalted cod fillet  (Bacalao)
Desalted cod fillet (Bacalao)
Discover the wonderful world of salt cod. It’s a favourite of Rick Stein, used in his superb fritters . This is skinned fillet, boneless apart from a few pin bones. Processed in Portugal, it was salted to give it that inimitable flavour,...
From £4.10 £9.00
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
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