Fish Smokers

Smoking foods is very popular and we carry an excellent selection of products. Smoking is split in to two areas HOT and COLD smoking:
Hot smoking is the process of cooking a food item with a smoke source enveloping the foods and the process is only as long as it takes for the food to cook.
Cold smoking is the process of 'curing' the meat, this along with salt curing were the original food storage techniques other than using foods strait away. Now of course we have the wonder of a white cabinet in the kitchen that stays cold all year, therefore curing foods is not as important, although Cold smoking gives a different flavour and texture to hot smoking.
Please remember to ensure the 'doneness’ of Cold smoked foods that will be consumed without re-heating (e.g. smoked salmon) this ensures that any bacteria in the meat has been neutralised.