Full flavour without artificial colouring
Smoked with natural oak
Oak brings a balanced savoury flavour to carefully prepared seafood.
Hot and cold methods
Different smoking styles provide textures for cold plates or cooking.
Made without added colour
We rely on the smoking process rather than artificial colouring.
Natural oak smoke brings depth of flavour
We produce our own hot- and cold-smoked fish in a natural oak smoker, without artificial colouring. Oak smoke adds a rounded savoury flavour while allowing the character of the fish to remain clear. The range includes smoked salmon, haddock and kippers, each with a different texture and place in the kitchen. Smoked salmon suits cold plates, sandwiches and starters. Smoked haddock works well in cooked meals, from simple suppers to fish pies, while kippers make a traditional breakfast or light meal. Visit our Dungeness shop to compare the choices and select the right amount for your plans.
Smoked favourites for meals and the freezer
Current offers include oak-smoked haddock at £30 for 4 lb and oak-smoked kippers at £5.30 per lb. These useful quantities can cover several meals or help you prepare food for more people. Hot- and cold-smoking create different finished textures, so it helps to tell us how you want to serve the fish. We can explain which products are ready for cold dishes and which are better suited to cooking. Stock may change, making a call worthwhile if you need a set amount for a recipe, gathering or planned collection.
Frequently asked questions
What is the difference between hot- and cold-smoked fish?
Hot-smoking cooks the fish as it takes on smoke, creating a firmer finished texture. Cold-smoking develops flavour at a lower temperature. The best choice depends on the product and whether you plan to serve it cold or cook with it.
Does your smoked fish contain artificial colouring?
No artificial colouring is used in our hot- or cold-smoked produce. We smoke the fish in a natural oak smoker, allowing the wood smoke and fish itself to shape the finished appearance and flavour.
Which smoked fish works well for an easy meal?
Smoked salmon is convenient for cold plates and sandwiches. Smoked haddock suits cooked suppers and pies, while kippers make a traditional breakfast or light meal. We can help you choose according to your recipe.