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.
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.
We're floating in a luxurious kiln on cloud nine right now. It might be some time before we come back down to earth. That's after our Maldon Deep smoked salmon overcame stiff opposition to win the smoked fish category in this year's Great British Food Awards.
Next time you sip on something chilled don’t chomp on dreary dry roasted nuts. Instead delicately scoff on scrummy strips of Lambton & Jackson’s new Maldon smoked salmon jerky. Put simply your pre-dinner drinks and nibbles will never be the same again.