Fresh Shellfish and Seafood delivered to your door overnight
King crab | Smoked Fish
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These haddock fillets are smoked in traditional Grimsby smoke houses with oak chip fires by craftsmen who have been smoking fish for decades. The fillets are hung overnight in the chimneys to produce the strong smokey flavour not present in so many automatic kiln smoked fillets found in today's supermarkets.
Eating a kipper takes time and is for the connoisseurs in the fish eating fraternity. Separating the flesh from the bone is tedious and fiddly but you are rewarded by experiencing the flavour of the smoked herring at its best. For those of you who dont want the hassle take the boneless variety, much easier! Dyed or natural colour available, and all equally priced! (we need a couple of days to produce undyed boneless). This product is supplied fresh daily, freeze what you don't consume fresh..
These haddock fillets are smoked in traditional smoke houses with oak chip fires by craftsmen who have been smoking fish for decades. The fillets are hung overnight in the chimneys to produce the strong smokey flavour not present in so many automatic kiln smoked fillets found in today's supermarkets. Arbroath smokies are hot smoked ready to eat and yes ours are produced in Abroath! Smoked on the bone for the maximum flavour. Occasionally, especially in summer, we have frozen only but given a few days notice all will be fresh from the smokehouse.
They say they are very good for you! I'm sure they are but buy these because they taste great. These mackerel fillets are smoked at a temperature that cooks them so they are ready to eat straight from the box. Peppered and natural (undyed) available. Supplied fresh you can freeze the rest, only available in a 3kgs box.
Smoking cod roe is a very specialized business, we have been doing it for 30 years. We take only whole perfect quality cod roe of a particular size, salt it and smoke it with care for just the right time. After defrosting you can slice the roe and eat it on toast or squeeze out the core of the roe and make original taramasalata, not the pink sludge you get in supermarkets.
Actually smoked eel fillets. A great delicacy in many parts of the world, eaten mostly by the Dutch who like their eels. An oily fish it smokes particularly well.
Kippers without the smell! Boneless kipper fillets, skin on, with a knob of butter all wrapped up in a bag so there is no mess. The lazy persons breakfast, stick a bag in water and bring to the boil for about 10 mins. then slide them out onto toast.
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