How We Smoke and Cure our Fish

Fish has been salted and smoked for hundreds of years. Before refrigeration this was one of the main ways of preserving food; today smoking is a ''flavour enhancing'' process, with an eye to longer shelf life. The process explained here is ''Cold Smoking'', that means that it has not been cooked. Whether it's Haddock, Herring, Salmon, Sea Trout, Mackerel or any other specie, we always use the finest freshest fish when smoking, as it creates a better flavour. We never use any other additives or dyes, only salt and oak chippings. For our full range of fresh fish click here.

If you have something that you would like us to smoke, call us now on 01726-861666; we’d be pleased to help!

The fish must be salted. The time depends on the species; it can range from 10 minutes to 5 hours. The fillets are washed and then laid on racks, normally 30 on a trolley and refrigerated overnight. This starts the drying process and ensures that when smoked, the fillets have a lovely sheen.

Wing of St. Mawes smoke each species differently; Salmon can take up to 15 hours, Haddock 8 to 10 hours. There is no hard and fast time, it all depends on the weather and weight of fish to be cured. Temperature plays an important part when smoking; we smoke at levels, from 20°C up to 32°C, dependant on what stage the fish is at in the process.

Our fillets of smoked fish have to be chilled overnight once they have finished the smoking process. For Haddock & Kipper that is the final stage of curing.

Smoked Salmon has to be sliced either with a long thin carving knife to "D" cut the fillet

We also "long" slice the fillet using an electric rotary knife.