Hot Smoked Langoustines
These are all ready to eat and are therefore ideal for starters and for parties. Andy Race smokes to order so as to ensure a top quality product, succulent and tasty - not dry and hard. Andy normally does prawns, mussels, oysters and scallops.
Smoking fish the traditional way, with no colours or preservatives is very important to Andy. He smokes over oak, peat and pine which makes his range extra special: Smoked Salmon, Haddock , Kippers, Mackerel, Trout, Langoustines, Mussels, Oysters.
It takes a full 24hours to naturally smoke Andy’s fish as opposed to a couple of hours for standard dyed smoke fish. This extra attention and care, is all worthwhile because the quality of Andys fish, and the traditional smoking methods, result in really wonderful flavours and textures, acclaimed by many food critics.