Established over a century ago.

Alfred Enderby’s traditionally smoked salmon (Approx 900g)


Dry cured in pure salt and Cold Smoked over slowly smouldering wood shavings in tall brick smokehouses.

As Marco Pierre White stated recently: “Simply the most delicious smoked salmon I’ve eaten in decades.”



Alfred Enderby of Grimsby are a specialist family run fish smoker and have been smoking fish in a wonderfully traditional way for over 100 years.

Smoked using an artisan production method the fish are slowly infused with delicate smoke overnight in tall brick smokehouses. The build up of tar on the inside of the smokehouse is incredible and helps to impart subtle flavours and tannins creating a taste and appearance unlike any smoked salmon you have experienced. A modern electric kiln simply cannot replicate these conditions.


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