The Port of Lancaster Smokehouse
Glasson Dock, Lancaster, Lancashire, LA2 0DB
Scottish smoked salmon has been the smokehouse’s core product throughout its lifetime, but they also smoke all meat and fish products.
Established over 40 years ago they still use the traditional methods when it comes to smoking and curing, with nothing being added to products apart from salt, smoke and time.
“It’s all about Time”
John & Patricia Price along with son Michael have always believed that the vital ingredient is time. The shorter the time from catch to Smokehouse, the better the quality, and the more sumptuous the flavour and texture. Combine this with the slow smoking process gives the richest of flavours.
Indulge in the ultimate delicacy with luxurious whole kippers, a true delight! Each fish is carefully handpicked, expertly cured and smoked to perfection, resulting in a velvety texture and rich flavor that will leave you craving for more.
Or try Smoked Cods Roe straight out of the smoker. Smoked over a blend of Oak & Beech for up to 18 hours. The soft texture is perfect for making taramasalata or for simply spreading on bread or toast for a nutritious snack. Cods Roe is packed full of flavour and protein. Ready To Eat.
Mike says, "Cold smoking is the traditional preservation of food by using salt and smoke. Hot smoking is using a similar method but including heat to cook the product. Both methods can produce ready to eat foods and preserve for a longer shelf life, these methods have not changed in centuries."
Gluten Free
Vegan
