Top-class fish smokers using natural methods - so no colour or preservatives. Salmon is smoked over oak and peat, for an unusually-long, three days.
Other smoked offerings include haddock, kippers, mussels, sprats, oysters, trout and unusually langoustines - as are smoked 'seconds', ideal for fish pies etc. Fresh fish from the local boats is also available.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
- Open: Collection by Arrangement
- Mailorder: Yes
ProductsFish fresh general Halibut - real not Greenland Kippers - undyed Langoustines - fresh Mussels - fresh in season Oysters - Rock Salmon - organic Scallops - fresh Bay Smoked Haddock - undyed Smoked Langoustines Smoked Mackerel Smoked Mussels Smoked Oysters Smoked salmon Smoked Salmon - from organically-farmed fish Smoked Salmon - Kiln Smoked Smoked Sprats Smoked trout Turbot