About Our Fish

We source our fresh atlantic farmed salmon via Billingsgate fish market. We choose either superior RSPCA assured Scottish salmon wherever possible* or ASC Faroese or Norwegian farmed salmon.

The salmon is filleted and then slow cured in our unique blend of Dead Sea salt and demerara sugar. The slow cure firms up the fish and gives the salmon a more meaty texture. It is not greasy or slimy like some other smoked salmon.

We then smoke gently over complementary wood smokes. After smoking, the salmon is rested overnight before being sliced by hand in our little Sussex smokehouse. We choose to slice the salmon in thicker, vertical, more decadent slices. Once our customers have tried it this way they never go back!

*Sometimes this isn't always possible due to weather conditions etc, in which case we choose the next best alternatives