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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Lime, chilli, coriander, smoked mackerel with a squeeze of lime
Lime, Chilli, Coriander Smoked Mackerel
Ready to eat or reheat Hot smoked mackerel - always a favourite Embellished to great effect Two great franchises join up... who can resist hot smoked mackerel? Isn't chilli, lime and coriander a blend made in heaven ? Now find out what...
From £8.50
Long sliced side of smoked salmon on wooden serving board
Smoked salmon side
Cold smoked, long sliced smoked salmon side Scottish smoked salmon Smoked by award-winning smoke-house 1kg = 10-20 servings Our smoked salmon sides are from Scottish fish. They're long sliced which means horizontally sliced from the...
From £45.80
Gravad lax salmon on wooden serving board
Salmon Gravad Lax
200g packs Great with mustard and dill sauce Cured using large amounts of dill for extra flavour 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...
From £11.20
Beetroot Gravadlax
Beetroot Gravadlax
Beetroot salmon gravadlax has an incredibly striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes. The edges are thickly crusted with dill complimenting the authentic flavour. This modern twist...
From £11.20
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 £16.80
Slice of smoked salmon terrine
Smoked salmon terrine
Definitely a luxury item Smoked trout base with smoked salmon top Makes 6 starters This utterly slurpacious item has a roof of cold smoked salmon over a layer of hot smoked salmon and a generous base of creamy smoked trout. Spread it or...
From £12.90
Mojama canape
Mojama - Air Dried Tuna
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 £35.00
Greek bottarga and presentation box
Greek Bottarga - Cured Grey Mullet Roe
Bottarga is compressed grey mullet roe. This rich delicacy - made all around the Mediterranean - is best eaten in tiny slices drizzled with olive oil or blended with olive oil, cayenne pepper and lemon juice, and served with cold white...
From £44.70
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