Fresh, local, sustainable fish and shellfish from Lyme Bay and beyond.
Call us today 07594 485135
Our Smokehouse
From River to Smoker — Crafting Deliciously Smoked Fish
Here at our riverside home in Colyton, our smoking shed is where the magic happens — transforming the freshest, sustainably caught fish into something truly special
Crafting Deliciously Smoked Fish
When we say we take the freshest fish, we mean it!
The same top-quality fish we stock in our fishmongers, right here on the premises, is used in the smoker. We’re talking great rainbow trout caught just up the road at a farm fishery in Dorset and cured for 24 hours; haddock; sides of salmon; lovely little whiting landed by the day boats which we use for our fish pie.
It's a Labour of Love
After careful filleting, we cure the fish, using our secret recipe, dry it, and then smoke it using oak or hickory — each wood adding its own rich, distinctive flavour. Finally, we wrap the smoked fillets for 12 hours, giving the flavours time to settle and truly infuse into the fish to create mouthwatering smoked fish.
Seasonally we also create citrus and beetroot cured Trout
as well as smoked Mackerel and Trout pates.
Watch the process
Watch how Simon preps the fish for the smoker, right from filleting through to getting it ready for the smoking machine. Where do we start? How do we cure? & What happens once it's out of the smoker oven? Here's Simon to tell you.