Andy Race Smoked Fish
Scottish peat smoked salmon, Mallaig kippers and a variety of high quality smoked fish .

A History of Smoked Fish

Since the dawn of time, fish has been preserved via smoke curing. Originally this smoke curing was only for preservation to allow communities to survive through hard winters when other foods were not available. The action of the phenolic chemicals in the smoke preserves the fish by retarding bacterial development.

Nowadays, smoking of fish in developed countries is for the enhancement of texture and flavour .The following smoked fish are popular- eels, haddock, cod, trout salmon, tuna , sturgeon, trout, herring, mackerel and blue fish.

Smoked Herrings – the famous Kipper.. succulent flesh

Smoked Sturgeon – expensive but delicately textured .

Smoked Trout - mild flavour often used in pâtés

Smoked Eel –a real delicacy .

Scottish Smoked Salmon –often wood chips used from old whisky barrels for added flavour .

Irish Smoked Salmon - famously flavoured.


Dry white wines go well with smoked fish. Oaked aged dry white wines , however, should be avoided.