Our eels are caught by us, in the Lincolnshire fens and smoked in our own smokery We naturally smoke all our products using traditional and sustainable methods Our special offers for Christmas giving you great savings on your party food. Try our hand sliced smoked salmon slices. Whole Side of Pre-sliced Smoked Salmon A 1kg whole side of pre-sliced smoked salmon, delivered to your door for £34.99 Smith's Smokery - Traditionally caught and smoked eels Welcome to Smith's Smokery. We are a family run business that first started catching eels on the East Coast of England over thirty years ago. For many years our eels were sold live to Billingsgate Market in London or sent by lorry to Holland. About ten years ago we began smoking eels and selling them locally on farmers markets. We now attend more farmers markets around the East Midlands and have added a wider range of products in addition to smoked eel which includes smoked salmon fillets, smoked trout, smoked mackerel, smoked chicken and smoked duck to name a few.

Melton Mowbray Victorian Market - Sunday 4th December 2016 We Shall beattending the Melton Mowbray Victorian Fayre on the Sunday 4th December 2016. Come and visit our stall for some festive food ideas.SEE OUR OTHER SMOKED EEL Probably the finest smoked fish of all... well worth the rather steep price. Our eel is smoked in the UK by Wilhelm, a passionate Dutchman. Some people like the delicate thin fillets from smaller eel which will give you up to five fillets per 100g. Others prefer strapping great fillets from large eel - where your 100g pack might contain only half a fillet. So we offer a choice (although we will not always have both in stock). Our eel is supplier is a member of the Sustainable Eel Group which you can read about here. We also offer American smoked eel, including in a low salt version.ORDER BY 1PM GET IT TOMORROW SMOKED EEL MOUSSE WITH FIG SMOKED TROUT - WHOLE GOLDEN BULLETS OF SMOKED HADDOCKCould smoked eel be the new smoked salmon?

Now that vivid orange smoked salmon has been relegated from princely luxury to everyday lunchtime bagel filling, thanks to the success of salmon farming, the more unusual taste of smoked eel is finding favour with chefs.sushi san francisco zagat Chef Jeremy Lee at London’s Quo Vadis has a smoked eel sandwich on the menu; sushi los angeles zagatSimon Rogan serves it with cultured cream, potatoes, lovage and sea herbs at The French in Manchester; how to make yo sushi miso soupand our own columnist Stephen Harris showcases it on his menu at the central London wine bar Noble Rot, this time with rhubarb.sumo sushi menu camarillo

Rare and expensive, eel certainly fits the luxury brief that wild salmon filled. And the flavour is up there too; dense, finely grained and very rich: qualities that make it ideal for smoking. Stevie Parle describes smoked eel as “fatty but light, strong and delicate”, while Dai Francis of Severn and Wye Smokery, who supplies smoked eel to the Royal Opera House restaurant, says it is “the premier cru of smoked fish”.jiro dreams of sushi online for free Here in Britain, eel eating has a venerable history. sushi garden menu in tucson azThere are recipes dating back five centuries for eel pie, and jellied eels have been an East End delicacy since the 1700s.sushi grade tuna shelf life

But in the last few decades it’s fallen out of fashion, in part because of declining stocks. This is a serious concern. The International Union for Conservation of Nature lists the European eel as critically endangered. That said, eels are notoriously difficult to monitor because of the mysterious nature of their reproductive cycle, which involves the adults migrating from Europe to the Sargasso Sea near the Bahamas, where they spawn and die. The larvae then spend a year journeying back to Europe, growing into thread-like “glass eels”. As they travel back up rivers, they become little eels – elvers – on the way to their adult homes, often lakes such as Northern Ireland’s Lough Neagh. Here they stay up to 20 years before the cycle repeats itself. Llewellyn is involved in the Sustainable Eel Group, which aims to protect eel stocks. The idea – and I simplify here – is to catch the elvers downstream, soon after they start the final stretch of their springtime journey back from the Sargasso Sea.

In normal circumstances, the elvers would have only a five per cent chance of surviving the journey upstream – in this case, from the mouth of the Severn – as the bulk will get caught in weirs, flood defences and other man-made barriers, or eaten by predators. By keeping the elvers in tanks for 10 to 12 weeks, then releasing 70 per cent of them upstream, the number who survive the most perilous stretch of the journey should be much increased. Meanwhile the other 30 per cent go to farms on the continent to be grown on for food. And when it comes to eating eel, those farmed fish are far more sustainable, Llewellyn insists. Unfortunately, farmed eel is more expensive than wild eel, so there is little incentive for buyers to choose it. If you want to stick to farmed eel, check with the chef that the whole eel weighed well under 1kg/2lb, as farmed eels are not grown larger than around 700g. For us at home, the most practical way to buy smoked eel is as a portion in a vac pack.