Top 17 British Smoked Fishes

H. Forman & Son is a family-owned smokehouse based in East London, founded in 1905 and regarded as one of the most important custodians of traditional British smoked salmon.

The company was established by Harry Forman, who brought Eastern European curing and smoking knowledge to London and developed what later became known as the “London Cure” style. Salmon is hand-salted using minimal sea salt and then cold-smoked over oak chippings, resulting in a clean, delicate smoke character and a naturally supple texture.

This method is so closely tied to local heritage that London Cure Smoked Salmon has been awarded Protected Geographical Indication (PGI) status, unique to London. Over more than a century, H.

Forman & Son has remained committed to artisanal production, careful sourcing and technical consistency. Today, the company is widely recognised as the last authentic representative of the classic London smoked salmon tradition, supplying premium retailers and leading restaurants.Expand

Secret Smokehouse is a craft smokehouse based in East London, specialising in the hand-processing and traditional smoking of fish in small batches. Their production is rooted in the classic “London Cure” approach, which involves dry-curing and slow cold-smoking over oak, without shortcuts or industrial acceleration.

Particular emphasis is placed on the quality of raw materials and the transparent sourcing of fish, as well as precise control over texture and smoke intensity. The range includes cold- and hot-smoked salmon, trout, mackerel, herring and other fish, all characterised by a clearly defined yet restrained aromatic profile.

Secret Smokehouse is regarded as a contemporary representative of the London school of fish smoking, combining historical technique with modern standards of quality and responsible production.Expand

Bakkafrost Scotland is a producer of smoked fish based in Edinburgh. The company specializes in high-quality seafood products, including smoked salmon.

Bakkafrost Scotland is a subsidiary of Bakkafrost, a major Faroese salmon farming company. The Edinburgh-based facility focuses on using sustainable practices and premium ingredients in their processes.Expand

Black Mountains Smokery Ltd. is based in Crickhowell, Powys, in the Black Mountains of Wales. They specialize in traditionally cured and smoked meats, fish, and cheeses.

The firm uses locally sourced ingredients whenever possible and employs artisan smoking techniques. Their products are available for purchase online and at selected retailers.Expand

Sea Sisters is a British artisanal brand of canned fish and seafood delicacies that blends authenticity, sustainability, and culinary excellence. The brand is based at Pineapple Estate in the village of Salwayash, in the Dorset region of southwest England.

It was founded with the vision of reviving the tradition of domestic fish canning in the UK. Angus, the founder and head chef, honed his skills in acclaimed London restaurants, where he developed a simple yet sophisticated approach to food preparation.

At Sea Sisters, he leads the development of recipes based on seasonal, locally caught British fish - such as smoked trout - which are processed immediately after being caught. Through a blend of culinary expertise, local ingredients, and ethical practices, Sea Sisters stands out as a brand that is reigniting the craft of canned fish production in the UK, setting a new standard in quality, taste, and sustainability.Expand

East Neuk Kilnhouse is a smoked fish producer based in Anstruther, Scotland. They supply a variety of traditionally smoked fish products.

The business utilizes locally sourced fish and follows artisanal methods.Expand

The Weald Smokery specializes in traditional methods of smoking fish and meats. They utilize oak wood for smoking to impart a distinctive flavor.

The company is located in the UK and has been operating for over 30 years. Their product range includes smoked salmon, trout, mackerel, and a variety of smoked meats.

The Weald Smokery is known for its artisan approach and high-quality ingredients.Expand

The Argyll Smokery is a smoked fish producer known for its handcrafted, small-batch smoked salmon and trout. They source their fish from local, sustainable aquaculture farms in Scotland.

The smokery utilizes traditional smoking techniques, including dry-curing with sea salt and smoking over oak chippings. The company emphasizes quality, freshness, and artisan methods in its production process.Expand

Caithness Smokehouse is a smoked fish producer based in Caithness, England, specializing in traditional smoking techniques. They offer a variety of smoked fish, including salmon and trout.

The smokehouse uses locally sourced fish and incorporates sustainable practices in their production process.Expand

Smoked Scottish salmon can be produced from wild and farm-raised salmons that fall into the category of Atlantic salmons (Salmo salar). The fish is typically cold-smoked and dry-cured, usually with salt, sugar, or spices. Smoked Scottish salmon will have orange-pink color, tender but firm flesh, and mild flavor and aroma. The smoking is usually done with oak chips made with old sherry or whisky casks, but adding birch, beech, peat, or heather is also common. The use of traditional techniques and ingredients results in a smoked salmon with unique qualities. Raw Scottish salmon (wild and farmed) is a protected PGI product, but there is no status for the smoked variety. Since there is a large influx of products labeled as Scottish-style smoked salmons produced outside of Scotland, there is an effort to protect the smoked variety under the name Smoked Scottish Salmon. This smoked salmon is often said to be the best in the world. Expand

Arbroath smokie is a fresh haddock fish that has been hot-smoked over an open fire, headless and gutted in Arbroath using the traditional, unique methods of preparing. They are usually tied in pairs with a string on their tails, deep gold in color on the outside and creamy white on the inside. Their texture is moist and juicy and the flesh can be easily removed from the bones. The taste is mild, smoky and slightly salty.Expand

This is a unique salmon product which has been hand-filleted, cured and smoked using a combination of pure rock salt and oak smoke exclusively. The salmon is of the highest quality and comes within 24 hours of being caught from Scotland, with a consistent orange or pink color. The flavor of smoked salmon is mild and delicate, with London Cure accentuating the flavor of the salmon itself. It must be produced in these parts of London exclusively: Tower Hamlets, Hackney or Newham. When sold, it can be sliced or presented as a whole trimmed or untrimmed side.Expand

Traditional Grimsby smoked fish are traditionally cold smoked fillets of haddock and cod of the best quality, cream to beige in color, prepared in Grimsby, Lincolnshire. The fish must weigh between 200 and 700 grams, their texture is dry and their flavor smoky and salty. They are smoked in a unique way: no heat is involved in the process because otherwise the fish would cook, flake and fall from the speats. It goes well with a creamy sauce made of double cream, truffle oil, smoked paprika and potato flour.Expand