Ingredients
Fresh haddock fillet, cold smoked over oak
Serving Suggestion: Filleted and ready to cook, there is enough here to make a fish pie for four, kedgeree, or fish cakes. It also goes well mixed with other fish to make a larger dish.
Tradition, Quality, and Freshness
We are a family business. Our father started Dartmouth Smokehouse 30 years ago. After university, we returned to our home to take over Dad’s time-honoured methods of curing and smoking. Nick is now our master smoker, and he selects only the finest ingredients from well known sources. We are enormously proud that all our smoked products are free from artificial colours, flavours and unnatural preservatives. Our Fresh & Wild products have won Taste of the West Gold including our Kiln Roasted Salmon, Smoked Mackerel , and Kippers .
