Other smoked fish

New product launched in summer 2009. Hot smoked as a whole side, brined in a light soya and honey based cure. Roasted over the fire before being smoked gently for a minimal amount of time....simply must be tried.

Naturally cured in salt then gently hot-smoked over oak. A smooth creamy flavour. Boned and ready to eat.

A 50g tub of delicious potted shrimps from James Peet, a fourth generation shrimp fisherman from Lancashire. They come in a box of three.

Delicious served as tapas or a starter.

This is the humble haddock with its distinctive thumbprint behind each gill, hot smoked whole in pairs, the tails traditionally tied together and hug over the smoke. They are ready to eat with a firm white flesh and at their best when warmed and served with a touch of horseradish to bring out the flavour. Also delicious with scrambled egg.

2 pots of Orkney herring fillets. One luxury sweet marinade cure (280g) and the other a honey, mustard and dill sauce (250g)

The finest kippers. Plump, succulent and superbly smoked. Cook under the grill with a knob of butter for 3-4 minutes or can be microwaved. Freezes well.

Special offer on 3 packs or more.

If you're having trouble with kipper bones, then try these boneless fillets. Grill for 2-3 minutes with a touch of butter, or can be microwaved.

Naturally smoked over oak to a pale gold. No additives or dyes used. Delicious either poached for 5 minutes in a little milk with basil, or served in kedgeree (see recipe section for our 'smokery kedgeree' recipe) or salads.

Rich tangy flavour- ideal for making taramasalata, or on crusty bread with a squeeze of lemon and black olives.