Smoking fish is what Cley Smokehouse is built on, we are one of a handful of traditional brick smokehouses in the UK and have been doing it for over 40 years and think we have actually become quite good at it! We start with the finest fish from sustainable sources, hand prepared and smoked over oak using tradional smoking techniques to produce a fabulous tasting smoked fish.
Gently hot smoking fish over oak in our hot smoking kiln, such as our Smoked Mackerel or Smoked Trout, produces a moist, succulent product with a gentle smokey flavour that is ready to eat. The cold smoking process in our purpose built brick kiln chimney gently 'cures' the product, imbibing a rich smokey flavour, the knind of flavour that has made our Kippers the legend of the North Norfolk Coast.
Worth mentioning, nothing artificial goes into our smoked fish but fish, smoke and salt and the occasional herbs and spices. No artificial flavours, colours or preservatives. Genuine food from a genuine source.