Smoked Products
Cold-smoked and hot-smoked on our own premises, from oak-smoked salmon to hot-smoked mackerel.
Smoked Products in stock now
Smoked Products Smoked Salmon Scottish smoked salmon: silky and rich. from £6.20 View options 
Smoked Products Smoked Mackerel Fillets Plain Hot-smoked mackerel fillets: rich, flaky, and ready to eat. from £3.44 View options 
Smoked Products Smoked Salmon Pate Smooth and creamy smoked salmon pate: an elegant starter or canape topping. from £3.60 View options 
Smoked Products Hot Smoked Anchovy Fillets Hot-smoked anchovy fillets: intensely flavoured and moreish. from £5.90 View options 
Smoked Products Hot Smoked Salmon Sides A whole hot smoked side, 1 to 1.2kg. from £43.80 View options 
Smoked Products Smoked Eel Fillets Smoked eel fillets, 100g packs. from £8.90 View options 
Smoked Products Gravadlax Dill-cured salmon, sliced. from £7.50 View options 
Smoked Products Smoked Sliced Halibut Cold-smoked halibut, sliced and packed: a delicate alternative to smoked salmon. from £14.95 View options 
Smoked Products Hot Smoked Trout Hot-smoked trout fillets, ready to eat: two to a pack. from £7.50 View options 
Smoked Products Natural Smoked Haddock Fillets Undyed naturally smoked haddock fillets: for kedgeree, chowder, or poached with an egg. from £10.95 View options Smoked Products: free delivery across all BH postcodes (£40 minimum order), prepared to order and delivered by refrigerated vehicle, Tuesday to Saturday.
Cured and Smoked on the Premises
Some of our smoked products including salmon, mackerel, haddock etc are cured and smoked on site here at Parkstone Fisheries. We traditionally smoke our own fish products using only locally and responsibly sourced wood chippings and sawdust; there are no additives, just fish, salt for curing and smoke. Smoking covers two completely different processes that happen to share a name, and knowing which one you have in your hand tells you whether there is any cooking left to do.
Hot-smoked is already cooked
Hot smoking is a process that means the product is smoked at a higher temperature, so the product is cooked during the smoking process. Smoked mackerel is the everyday example: flake it cold into salads, pâtés and kedgeree, or warm it briefly and no more.
Cold-smoked is not cooked, and that cuts both ways
Smoking at 23°C or below flavours the fish without cooking it. For salmon that is the whole point: it stays silky and translucent rather than flaking, and it is ready to eat exactly as it comes. For haddock and kippers the same process leaves them flavoured but raw, so they still want poaching, grilling or baking. Milk is the traditional poaching liquid for haddock and it does genuinely soften the salt.
Undyed is worth choosing
We sell only naturally smoked, undyed haddock. It is a pale straw colour, the colour of unbleached wax, and it tastes of what actually happened to it, because the colour came from the smoke rather than from a dye.
Take it out of the fridge first
Ten minutes at room temperature before serving makes a noticeable difference to anything being eaten cold. Fridge-cold mutes the flavour and firms the texture; letting it relax brings both back.
How long smoked salmon keeps
Smoked salmon is best eaten within 24 hours of opening. Smoked mackerel is a different matter and keeps for weeks. Salmon also freezes well if you are buying a side for an occasion: freeze it in portions before slicing rather than after, and take it sliced or as a whole piece to cut yourself, which keeps better and lets you cut thicker for hot dishes.
Pâté made here
We make our smoked salmon pâté on the premises. It is a fridge item with a short life rather than a long-life jar, which is the trade-off for it tasting like fish instead of thickener.