A Peak Inside Our New Smokery
Step 2 – Smoking
Hanging cured salmon are wheeled
into the kiln for cold smoking – the holes
in the skin allow salt and smoke
to penetrate for an even taste
After salting, with bones left in to enhance flavour, whole sides of salmon are hung by hand in traditional style ready for smoking. Hanging allows the smoke to circulate freely and penetrate the stretched pores of the flesh.
Controlling smoke is vital. Too much smoke and the subtle flavour of the salmon is overpowered. H. Forman & Son’s expertise results in a perfect blend of air-drying and dehumidification with precise quantities of smoke produced by friction-burning oak logs sourced from sustainable forests.
Hot smoked salmon
with cracked peppercorns,
Two different methods are employed – coldsmoking and hot-smoking. London Cure Smoked Scottish Salmon is cold-smoked, but salmon also takes well to hot-smoking, as do many other fish. Both methods require a high level of expertise. The key to cold-smoking is the drying whereas with hot-smoking moisture retention is paramount, and it is this intuitive understanding of smoking principles, refined over the last 100 years, that ensures H. Forman & Son’s full range of traditional smoked fish remains unsurpassed.