Ideas For An Autumn Fish Supper

CA Seafoods Admin

As the nights are getting a little chillier now with Autumn setting in, we decided to help you out with a few ideas of how you can prepare a fish supper at home using our ingredients! 

We have been looking at a few fish supper recipes online and we have a few to share with you. Starting off with a Smoked Mackerel Fishcake from Nigel Slater. The plain smoked fillets you can buy from us, but if you wanted to change things up a bit, you can also get our Peppered or Chilli fillets and do your own take on the recipe!

For a real warming supper, you could go for a Thai Green Fish Curry This recipe uses Halibut, but you could use Cod or even some Salmon Fillet

This one would impress the family or a group of friends...why not try a Lobster Mac & Cheese? You can of course buy the Lobsters from us whole or dressed, and of course the dressed crabs. We have even heard of a Smoked Haddock Mac and Cheese if you were feeling adventurous...

Finally, a good old fashioned Seafood Chowder will always be a winner. You can get the Salmon, Haddock and Smoked Haddock  from us, or buy our Fish Pie Mix to use in the recipe.

There are many ideas out there, and you may of course have some of your own too. Happy cooking!

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A Look Inside The Sheringham Smokehouse

CA Seafoods Admin

Our Smokehouse dates back to before the turn of the 19th century if not further. We are extremely proud of its history and have made every effort to preserve the building and to carry on the traditions of smoking fish. Sheringham Smokehouse is one of the last remaining traditional smokeries left on the North Norfolk coastline.

Salmon In Smokehouse

So How Do We Do It?
Fish can be smoked in a few different ways, and some are more complex than others in terms of the process and how much time you may need. There are several factors in play would could be the type of wood, temperature, and equipment needed.

At no point do we add any dyes to our fish. The colour of the finished product is a result of the smoking process.

Cold Smoking
In days gone by, cold smoking was used as a preservation method before the days of fridges and freezers. We cure our fish such as salmon or kippers before it goes into the cold smoke room, which ensures it lasts longer.

Dry Rub Or Brine
We use a dry rub or a brine to draw out the moisture from the fish. We use a salt rub for our cold smoked salmon. We apply this generously to the meatier side of the fish and leave it until it is ready to be cold smoked.
It is possible to add herbs and spices to the rub, such as dill which is used for our Gravlax. You can coat the fish with salt, or mix the salt into the water to make a brine and soak the fish in it.
For our brines, we mix salt and water together to make the solution, and then soak the fish. This method is used for Kippers, and for our Smoked Haddock.
For our dry salted fish, we store them in a dry and cool place for a period of time. The bigger the fish, the longer it is left.
Once the rub or brined process is finished we then clean the fish with cold water, which removes all the excess salt. We then pat it dry and then it's onto the next stage.

We hang all of the fish in a temperature controlled room to make sure the fish is completely dry before smoking. If there is any moisture left it can make a huge difference to the finished product, so this is a critical stage in the whole process.

Beetroot Salmon

Cold Smoking The Fish
Cold Smoking is called as such as it is done at a temperature below 70 degrees F. To achieve this we use boxes to burn the oak chips and dust on the floor of the smokehouse to ensure no excess heat gets to the fish.
The dust is burned slowly so the fish gets a gradual exposure to the smoke. We can have fish in the cold smoke for anything from a few hours to sometimes a few days.

Hot Smoking
This is a different process in terms of time compared to cold smoking in that it is much shorter time wise. Usually, fish is smoked for 3-4 hours, however for our Smoked Prawns and Crevettes it can be not even half this amount of time.
For Hot Smoking, we use a Kiln which is lit using Oak dust and raised to certain temperatures depending on the fish you are smoking. The fish is put onto racks and placed in the kiln. We keep a watchful eye on the temperature and the amount of smoke going through the kiln as any drastic changes can really affect the finished product.
Our hot smoked fish range includes Salmon, Trout and Mackerel. We have done some experiments too with Scallops which were a massive hit in our shop.

It is mainly fatty fish which is smoked, and this is a big factor when talking about the health benefits of it. Smoking the fish helps to enhance and retain the flavour, but has the added benefit of keeping the health benefits of it. As we know fish is a great source of protein, omega-3 acids and vitamin B. Another reason to give our smoked fish a try!
We hope you enjoyed this insight into our work in our dear old smokehouse. To keep up to date on our creations, why not follow us on Facebook and Instagram?

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Fish In Season - June 2022

CA Seafoods Admin
As we all know, the availability of fish is sometimes limited to species that are available in certain months of the year

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Mothers Day Ideas!

CA Seafoods Admin
Mothers Day is always a special time of year for families to get together. You can always plan to head out to somewhere nice to eat, or with our help you can find creative ways of making it special at home.

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