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Smoked Over Oak, Cut By Hand

Cold water fish, dry cured overnight and smoked slow over oak and beech. Trimmed to order, packed the morning it leaves the counter.

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House Smoked Daily

Oak · Beech · Alder — cured in small batches on the coast

The Smokehouse Counter

Every species we carry, priced by the two kilo box.
    Raw bar cuts Fire and smoke Squid and cuttle Wild caught
    Extra Large Sardine view 3

    Fire, Salt And Slow Smoke

    The kiln runs on oak and beech and never above a hand warmth. Fish goes in dry cured, comes out firm at the edge and soft through the middle. Nothing is rushed and nothing is finished in an oven.

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    From The Counter To Your Table

    Excellent 4.8 / 5

    • Norwegian Fresh Salmon Sashimi

      Cut clean, no bruising, and cold all the way through on arrival. The trim is better than the fish counter in town.

      Marta L., Verified Buyer

    • Scored Snakehead Fish Fillet

      The scoring is done properly, so it holds together in the pan. Packed tight with the ice still firm.

      Dee R., Verified Buyer

    • Rushan Jumbo Oyster

      Shells intact, liquor still in them, and not one broken. That is the whole test and they passed it.

      Ana P., Verified Buyer

    • Extra Large Sardine

      Big enough to grill whole and they came in at the weight stated. Simple, cold, correct.

      Tom H., Verified Buyer

      Salt & Pepper Mantis Shrimp view 3

      From Board To Table

      Every order leaves with a card for the fish inside it: how to hold it, how long it keeps, and the one way we would cook it that night. No guesswork, no long ingredient lists.

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      Shop The Catch

        On the board today

        The Smoke Board

        What came off the racks this morning, what it was smoked over, and the price by the two kilo box.

        Norwegian Fresh Salmon Sashimi view 3Cured overnight

        See the full counter

        Choose your smoke

        Wood Chip Guide

        Six hardwoods we keep stacked in the yard, and what each one does to a fillet.

        Oak

        Deep and steady. The house default for salmon.

        Beech

        Soft, slightly sweet. Good with white fish.

        Alder

        Light and clean. Leaves the fish tasting of fish.

        Apple

        Fruity and mild. Best with oysters and shellfish.

        Hickory

        Strong and smoky. Use it on oily fish only.

        Cherry

        Sweet and dark. Gives a deep amber edge.

        Where the boats land

        Smokehouse Map

        Three landing points along one cold stretch of coast. Everything on the counter came in on one of them.

        1 2 3

        1. North Quay

        Haddock, whiting and cold water salmon.

        2. Kiln Point

        Sardine, mackerel and the oyster beds.

        3. Old Harbour

        Squid, cuttle and shore crab.

        Landing days are chalked up at the counter every Monday.

        From the back kitchen

        Pie Counter

        Three things the kitchen makes from the trim: a smoked fish pie, a chowder, and kedgeree for the morning.

        Smoked Fish Pie

        Haddock and salmon under a rough mash crust.

        Serves two, 700 g

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        Smokehouse Chowder

        Cream, potato and cold smoked oyster.

        Serves two, 600 g

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        Kedgeree

        Rice, egg and flaked smoked fish for the morning.

        Serves two, 550 g

        Shop the salmon