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.

 Prepacked Products

Darfesh Skin Pack Mackerel, fillets & boneless strips

• Plain
• Peppered
• Sweet Chilli
• Lemon Parsley
• Sweetcure