Victoria Island Smokehouse🐟

Located along the River Thames in London, Victoria Island Smokehouse is a renowned boutique smokery in the UK, known for its award-winning products. Established in 2015, this smokehouse continues a tradition of fish curing and smoking that has been passed down through generations. They specialise in preparing cured smoked salmon, swordfish, trout, sturgeon, and other smoked delicacies for the modern palate.

TRADITIONAL METHODS

Victoria Island Smokehouse use traditional methods of curing, salting and smoking. They only use wild and responsibly farmed fish and partner exclusively with trusted and reputable producers.

The salmon live their lives in the pristine and rough water of the North Atlantic and the South Pacific, making them strong and muscular. Farmed in rich, unpolluted waters until maturity, only the finest salmon are chosen and are filleted by hand.

They are then carefully cured with Adriatic sea salt and raw sugars, a traditional recipe that has been handed down through the generations.

The fillets are then washed and dried and placed into the smoker, where they are gently cold-smoked until they take on the characteristics that make their smoked fish so distinctive—the traditional smoking process which uses three different kinds of natural and fragrant wood chips.

The salmon is then hand trimmed, leaving only the most pure, juiciest and succulent part for you to enjoy.

SUBLIME ATLANTIC SALMON

The whole side of Norwegian salmon is distinguished by its paler peach/pink colour and leaner meat.

The distinctive silky smooth texture and subtle flavour lends itself perfectly to smoking, with the final product taking on a more robust intense smoky aroma. We’re excited to be supplying their whole side of salmon.

Available now