Provenance & Process
So how do we smoke our salmon and eel? Well, as much as we’d like to bare all, some things are best kept secret. We admit that woodchips are involved (oak and beech as a rule) and, naturally, there’s also a pinch or two of salt.
But regarding the exact blends, quantities and techniques, in essence the magic of the craft, that information we’ll keep to ourselves. It’s a joy to share the fruits of our labours with people who love what we do. The dedicated artisan ultimately craves an appreciative audience, but the mystery of how it’s done must remain just that.
Now as part of our mission to bring you divinely smoked seafood it’s vital to source the very best raw materials. That’s why our salmon hails from the pristine island waters off Shetland. We rely on the finest quality farmed salmon and this remote part off mainland Scotland provides ideal breeding grounds. The fish reach peak physical condition owing to Shetland’s very strong tidal flows. These encourage the salmon to swim constantly resulting in much leaner and firmer flesh. It’s ideal for smoking.
Regrettably, European stocks of wild eel have plunged drastically over the years. Rampant over-fishing and man-made disruption to migratory patterns have not spared them. Therefore, we only ever take our eels live from sustainable farms in the Netherlands. Thanks to a long-standing passion for eels the Dutch take their farming very seriously indeed. It’s why we wouldn’t dream of importing them from anywhere else.
Fabulous news food gong lovers, our Juniper smoked salmon won two stars at the Great Taste Awards 2018. After devouring a side the judges called it "delicious." Only last year our Maldon Deep won the smoked fish category at the Great British Food Awards.
Our awesome new handcrafted salmon boards have arrived. Carved from hornbeam and ash, they are a real dinner party showstopper. And if you're feeling up for the challenge, you can also purchase a stylish salmon knife and side of unsliced Maldon Deep.
Well September proved to be quite a month. First our Maldon Deep smoked salmon won the smoked fish category in the annual Great British Food Awards. Then co-founder and master smoker Sean Jackson starred in the finals of the Young British Foodies.