Smoked & Cooked Fish

The bonito tuna is a small fish generally weighing less than 20kg, with a lovely delicate flavour, best enjoyed in simple dishes. All fish caught ...

Enjoy sardines a la antigua in olive oil straight from the tin. Ortiz pick the freshest sardines from auctions on the north coast of Spain, then c...

What is the difference between boquerones and anchovies? Boquerones and anchovies are the same type of fish, the difference is that anchovies are h...

CAMPBELLS & Co Smoked Salmon redefines the boundaries of smoked salmon. In their Scottish Smokehouse, they carefully source and select ...

All of these sardines are fished in the plankton-rich waters off the coast of Galicia, between June and October, and processed immediately. The...

Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than...

We are a small family run artisan smokehouse situated near the banks of the River Tay in the beautiful historic village of Dunkeld, Perthsh...

We are a small family run artisan smokehouse situated near the banks of the River Tay in the beautiful historic village of Dunkeld, Perthsh...

Conservas Nardin only buys mackerel caught in the Cantabrian Sea; the fish destined to be used for their smoked mackerel are brined, rather than ...

Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for...

Ventresca is the rich, succulent belly fillets of the tuna, the most desirable part of the fish. Ortiz bonito is caught by rod and line. All fish ...