Retail Hot Smoked

retailHotSmokedFilletsHot smoking is the process of curing fish by smoking to an optimum temperature of 70°C in order to cook the flesh.

To create the rich smoke flavour we use the finest beech chips to give an authentic smoke taste.

After smoking the fish for a number of hours the products are then ready to eat.

Prepacked Products - Available in skin pack and vacuum pack

Counter Products

bulkBoxHot smoked mackerel fillets, produced in bulk boxes
of 1-2kg