Page 36 - Naked Foodies - July 2021
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We use the best traditional techniques to make our award- winning smoked products in small batches, with the fish cured in natural salt before being slowly smoked in our kilns using oak and other natural flavourings.
It is the perfect combination of tradition with modern technology – a way to safely produce the best smoked fish every time (and better for the Grimsby air too as little smoke can escape into the environment).
Our love of smoked fish has been amply rewarded with no fewer than 12 awards and accolades over the past three years.
Here are just three of our favourite. You can see the rest of our lovely range on our website www.bigfish.co.uk. Or find out more about our business at www.jcsfish.co.uk
"We have a proud reputation for best practice and our independence allows us to focus on the things that matter to our customers: taste, quality and
sustainability."
