Retail 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 | |||
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| Boned Kippers | Kipper Fillets with Butter |
Whole Kippers |
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| Counter Products | |||
| White Fish • Fresh haddock block • Fresh whiting block • Dyed smoked haddock block • Undyed smoked haddock block • Smoked coley • Smoked cod |
Kippers • Boned kippers • Whole kippers |
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