London’s oldest working smokehouse
Our Crouch End smokehouse, located behind our N8 shop is over 125 years old. It was built in 1880 as part of the fish shop. Smoking fish in Victorian times was an aid to food preservation, today with fridges and freezers in every home it is for the rich traditional flavours.
Traditional Smoked Fish
In our Crouch End smokehouse we use the traditional method of smoking which requires the fish being suspended in smokehouses over slow burning or smoldering wood shavings. The fish are left hanging for many hours to be naturally infused with smoke. The fish is high above the burning wood so that it is kept cool during the smoking process. We use traditional skills and recipes that have been handed down through the family for at least six generations.
Any fish can be smoked, but it is the species high in oil such as Salmon, Mackerel, Herring, Eel or Trout that produce the best result. This is because they absorb smoke more readily and being more oily they do not dry out during the smoking process.