A Peak Inside Our New Smokery
Step 1 – Selection, filleting and curing
All salmon arrive in pristine condition daily
at 4.00am and every fish is inspected
H. Forman & Son is, and will always remain, a smoker and wholesaler of salmon. London Cure Smoked Scottish Salmon is the signature product. Quite simply, there is no finer smoked salmon in the world. Why? Because no corners are cut.
Pure rock salt
is used for curing
The story starts with the fish itself.
The Atlantic salmon is the king of fish,
and those caught
in the estuaries of Scotland
are renowned for their flavour.
Unlike some smokers prepared to compromise freshness for profit, H. Forman & Son always purchases the freshest fish.Wild Scottish salmon arrives at Forman’s temperature-controlled smokehouse
24 hours of being caught and superior farmed Scottish salmon
within 48 hours of harvest. As soon as it arrives it is cleaned, split and trimmed entirely by hand whereas most smokehouses use machines which damage the flesh, give lower yields and cannot handle the firm flesh of very fresh fish.
All fish are filleted by hand
Dry salting by hand
Traditional curing for 24 hours
Curing for gravadlax,
many H. Forman & Son recipes
Small amounts of rock salt are then sprinkled over each fish, again by hand, to dehydrate the flesh. During salting a side of salmon can lose up to 15% in weight over 24 hours so less reputable producers have been known to inject brine to increase weight (and margins!) then disguise the saltiness with sugar. Such deception is anathema to Lance Forman and his team. Consequently, H. Forman & Son smoked salmon is the healthy option, with no added sugar and only 3% salt content, as opposed to 5% in many cheaper brands.