Smoked Fish
DARTMOUTH SMOKEHOUSE
FRESH SMOKED FISH
There’s only one way to smoke a fish – and that’s fresh. Our sustainably caught and traditionally smoked kippers, mackerel, trout and haddock are enjoyed in fine restaurants and hotels around the South West and across the UK.
Nick hand selects our fish for freshness,quality of the meat and sustainability.Many of our Our Fresh & Wild products have won Taste of the West Gold award. All are free from artificial colours and preservatives.
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, Read More …
The Dartmouth Tradition of Quality and Freshness
Dartmouth Smokehouse has been in our family for over 30 years. Today, Nick and Ed have taken over from their father,from whom they learned the time-honoured methods of curing and smoking developed over the years by the master smoker. Nick selects only the finest ingredients from well known sources and all our smoked products are free from rtificial colours, flavours and unnatural preservatives. Our Fresh & Wild products have won Taste of the West Gold including our Kiln Roasted Salmon, Smoked Mackerel, Kippers, Hot Smoked Trout and Smoked Chicken.
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.
