SEG-2019

retailColdSideImage

Cold Smoked

Cold smoking is the process of curing fish by smoking at a temperature no greater than 33°C to avoid cooking the flesh.

Slowly smoking the fish over a few hours using beech chips creates a sweet flavour and aroma. The product is then ready to cook.

Prepacked Products

Vacuum Packed

bonedKippers

Boned Kippers

kipperButter

Kipper Fillets with Butter

wholeKippers 

Whole Kippers
(Dyed or undyed)

Counter Products

   

counters-smoke-www