We cure and smoke in small batches. When enough orders are in, the next smoke gets fired up.
We'll post the date for smoking and delivery or collection on our website and socials.
Don't fret - the fish flies out fast and the next smoke is never far off.
Thanks for your patience, it's how we keep it fresh and at it's best
If you have placed an order with us please check your junk mail.
Alternatively reach us at smokehousebrighthelmston@gmail.com if you cannot find an answer to your question below.
We use a small amount of sugar in the curing process to balance the salt and improve the texture of the fish. Most of the sugar stays in the brine and is rinsed off before smoking. What's left is minimal - typically under 1g per 100g of finished product - and doesn't affect the macronutrient profile in a way that concerns most keto eaters or diabetics. It's used to cure not to sweeten.
Keep refridgerated. Loosely packed mackerels will be good for 7 days but we recommend eating within 2 or 3 days. All products are freezable upon day of purchase - store for up to 3 months.
Something Fishy? Let us know. Should anything be not to your satisfaction, which we highly doubt, please get in touch.