Cured or Smoked Fish
At our Fresh Fish and fresh produce farm and game store we cure and smoke most of the products on our premises at Shellseekers, Borough Market, London.
Fish can also be preserved by smoking, which is drying the fish with smoke from burning or smouldering plant materials, usually wood. Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not.
We cure and smoke most of the products on our premises at Shellseekers, Borough Market, London.