About Us
DARTMOUTH SMOKEHOUSE
QUALITY, TRADITION & FRESHNESS
Established Curers & Smokers
We have a long established history of curing and smoking at Dartmouth Smokehouse and are proud to be regarded as one of Britain’s best smokehouses. Our Fresh & Wild products have won Taste of the West Gold including our Kiln Roasted Salmon, Smoked Mackerel, Smoked Kippers, Smoked Trout and Smoked Chicken.
From your first bite, you will understand that quality and taste really matter to us. We select only the finest ingredients, from well-known sources, and use time honoured methods, developed over the years by our master smoker, to produce simply delicious food.
We are a family owned business, run by brothers’ Nick and Ed Obolensky, who grew up in the area and returned to Dartmouth to take over the reins from their father Andrew. Find out a bit about our History.
A Family Business
Nick has always been a keen fisherman and he personally selects our fish suppliers according to the fat content, muscle tissue and texture of their fish – all vital for good smoking. He has learned traditional smoking techniques passed down from previous master smokers and has used his specialist knowledge of fish and the environment to develop his own distinct style. Ed is the business brother and runs things in the office, coordinating sales, managing the finances and logistics, and generally making sure everything is running as smoothly as possible.
The Smoking Process
Traditional Methods Evolved for Modern Tastes
In the past, smoking was a method of preserving food. Today, we have refrigeration and better packaging to take care of preservation. Taste is now the most important aspect of the smoking process. So we have evolved the traditional methods for the modern palate, and added innovative new products that are both distinctive and delicious.
We cure our fish using sea salt rather than vacuum dried salt, as it is a superior salt and provides a better flavour. We smoke our fish using locally grown (wherever possible) green oak and beech woods, because they retain the natural resins and moisture that give a truly balanced smoke. We then smoke the fish for exactly as long as it takes according to its unique texture. This way, we get a distinct smoky taste without overpowering the natural qualities of the fish.
Our Products
Our Sustainability Commitment
We source only Scottish West coast Highland salmon, which is high quality farmed salmon that feed naturally, in well-oxygenated water and low density pens. This results in healthier, more muscular fish that are better suited to smoking and taste superior to the standard farmed version. We are committed to sustainable fishing and are accredited by the Marine Stewardship Council to supply MSC accredited sea fish like line-caught mackerel.
Our Fishermen
A Good fishing practice is important to us
At Dartmouth Smokehouse we pride ourselves in sourcing the best quality fish, from fisherman who are reputable for their good fishing practice. Our sardine fisherman, Stephan Glinski, is a fine example of this.
Stephan’s fishery, Fresh & Freeze Company Ltd, is based in Newlyn, Cornwall where the waters are famed for producing some of the highest quality Sardines in the UK.
Stephan fishes entirely to order for his customers using a ring net, which allows him to return any unwanted fish to the sea alive. He has become the first fisherman to construct a new boat, Pride of Cornwall, specifically in response to the growth in the sardine fishery and markets.
We Take Pride in Providing Quality
Ed and Nick put in place a rigorous quality checking system to make sure that all products leaving the smokehouse meet our high standards in terms of taste, texture and appearance. We take great pride in the smoked food we create and we hope that you enjoy the results.