Smoked Fish, Shellfish and Roe

For 25 years, River Farm Smokery has been curing and smoking fish, meat and game, and supplies several of the finest caterers and delicatessens nationally. River Farm is a thoroughly traditional smokery, where the brick kilns are hand-fired using only the finest oak dust and chips.

Time – lots of it – is a key factor in the quality of what we produce – whether in the curing of our salmon or in the slow 2-day smoke of our Bottisham Hams and rare-breed bacon. In our opinion, the quality of what we do is worth far more than the pace at which we produce. That's not to say you'll find us sitting idle – we always work to the maximum volume possible without compromising the recipes that gave this smokery its reputation.

Please feel free to call us to arrange an appointment to tour the smokery.

	Cold Smoked Salmon	One of our finest products. Cold smoked for 8 hours over oak dust we use only the finest RSPCA Freedom Food Monitored sustainably farmed salmon.
	'Golden Roast' Hot Smoked Salmon	Lightly cured using only salt and dark Muscavado sugar the salmon is then hot smoked over oak chips for 7 hours. We only use the finest RSCPA Freedom Food Monitored salmon. Our hot smoked salmon is one of our most popular products.
	Hot Smoked Wiltshire Trout	We hot smoke our trout whole over oak chippings for 7 hours. The skin locks in the natural moisture of the fish while allowing the delicious smokey flavour to penetrate. To eat simply peel back the skin and enjoy.
	Hot Smoked Line Caught Mackerel	All our mackerel is line caught of the coast of Cornwall thereby ensuring both the quality of the fish and not damaging the fish stocks. We gut and head the mackerel and hot smoke over oak chippings for 7 hours. The skin of the smoked mackerel is left on to lock in the natural moisture of the fish, to eat simply peel off.
	Cold Smoked Tuna Loin	Finest cured tuna loin is cold smoked over oak dust for 8 hours.
	Cold Smoked Haddock Fillet	Our haddock fillets are gently cold smoked over oak dust for 8 hours resulting in a high quality smoked haddock. Ideal for kedgeree and great in a fish pie.
	Hot Smoked Eel	River Farm Smokery's smoked eel is a true delicacy. Our eel is hot smoked whole for 6 hours over oak chippings and sold whole or in chunks.
	Smoked Cod's Roe	Uniquely British, smoked cod's roe is an ideal base for a luscious taramasalata. Many of our regular customers love it spread on toast. Whilst we often use it in place of bottarga for a simple pasta dish.