Retail Hot Smoked
Hot 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.
| Pre-Packed Products - Available in skin pack and vacuum pack | ||||
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| Smoked Makerel Fillets Plain or Peppered |
Smoked Mackerel Strips Plain |
Smoked Herring Fillets Plain or Peppered |
Atlantic Salmon Slices | |
| Counter Products | ||||
| Hot smoked mackerel fillets, produced in bulk boxes of 1-2kg |
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