Our smoke is created by burning beechwood. This infuses the fresh catch with a beautiful flavour and aroma. The smoke is fanned through our fish for about 8-10 hours, depending on the size. A further 8-10 hours of drying time is then required.
This process requires the care that comes with many years of experience and is overseen very closely by Graham to ensure the fish is smoked to perfection. Because of the age and simplicity of our kiln, even the weather conditions from day to day affect the way the fish are cured.
After smoking, the fish is placed in a second cold room where it rests for 24 hours before slicing. This rest period ensures the natural oil contained in the fish can re-congeal before slicing takes place.