Regal Fish Traditional Smoked Fish – A Timeless Craft
Posted by Mary Watson | Published on 14th Apr 2025
Premium Smoked Fish, Steeped in Tradition
For centuries, smoked fish has been a cherished staple in English households. Smoking fresh fish not only enhances its rich, succulent flavor but also preserves it naturally. Traditional smoking methods increase protein levels, reduce fat content, and maintain essential nutrients, making smoked fish both delicious and nutritious.
At Regal Fish, our smokehouse is built on decades of expertise, with knowledge and craftsmanship passed down through generations. We continue to honor time-honored techniques to ensure the finest quality smoked fish. Many of our team members come from long-standing fishing families, dedicated to upholding this proud heritage.
Why Traditional Smoking Matters
Using traditional smoking methods ensures superior taste, texture, and nutritional value. We take pride in our meticulous smoking process, which enhances the fish’s natural flavors while preserving its freshness.
The Three Methods of Smoking Fish
The Regal Method – Authentic Traditional Smoking
At Regal Fish, we use the most authentic smoking method to produce premium smoked fish. Our process involves low-temperature smoking at a maximum of 22°C for an extended period, which enhances the flavor and texture. This results in fish that is higher in protein, lower in fat, and naturally preserved for a longer shelf life without artificial additives.
Industrial Smoking – Faster but Inferior
Mass production methods use higher temperatures ranging from 30 to 90°C to speed up the smoking process. While this increases output, it diminishes the depth of flavor and lowers the overall quality of the fish.
Artificial Smoking – Big Industry’s Shortcut
Many supermarket suppliers rely on liquid smoke, where artificial smoke flavoring is injected or coated onto the fish. This method is less natural and affects the taste and texture. Fish smoked this way also lacks the antibacterial benefits of traditional wood smoking, has a shorter shelf life, and does not deliver the same depth of flavor.
The Regal Fish Smoking Process – A Commitment to Excellence
We follow a time-honored, carefully controlled process to deliver the best traditionally smoked fish. The process begins with a high-quality salt brine solution, where fish are soaked for five to seven minutes to absorb just the right amount of salt. After this, the fish are dried for two to three hours in a process called dreeping, which is essential for ensuring proper smoking.
For the smoking process, we use a blend of sustainably sourced oak, pine, and spruce wood dust. The fires are carefully placed within our traditional brick chimneys to optimize smoke circulation, with temperatures strictly maintained below 22°C. This creates the perfect cold-smoking environment. The fish is left to smoke overnight for around 18 hours, allowing the flavors to develop fully.
Once the smoking process is complete, each fillet is carefully hand-trimmed and inspected to ensure it meets our high-quality standards before being packed and delivered fresh.
Why Choose Regal Fish?
Regal Fish has been delivering high-quality, sustainably sourced fresh and smoked fish across England and North Wales since 1989. With over one million successful deliveries, we have built a reputation for excellence and trust.
We take pride in sourcing only the finest seafood and using traditional methods that have been perfected over generations. Our team consists of fish industry experts who are passionate about producing the best smoked fish possible.
By selling online with fast delivery times, we bring the experience of a local fish market directly to your doorstep, no matter where you are. Fish deliveries are picked up multiple times a day, ensuring they arrive at your home fresh and full of flavor.
At Regal Fish, we believe fish isn’t just a product—it’s a craft. Experience the true taste of traditional smoked fish with our expertly prepared seafood, delivered fresh to your home.
Our Smoked Fish Range
Our smoked fish range offers something for every occasion. From the velvety richness of our smoked salmon; perfect for topping bagels or adding elegance to a starter. To the bold flavour of our smoked mackerel fillets, there’s plenty to enjoy. Our customers love the versatility of the range, using our smoked haddock in a comforting fish pie or adding a twist to pasta dishes with our peppered mackerel. We also offer a selection of flavours and cuts to suit different preferences. For a bold, ready-to-eat option, try our peppered mackerel or honey roast mackerel, ideal for salads, sandwiches, or light meals. Carefully selected and expertly prepared, our smoked fish is a convenient way to add delicious, high-protein seafood to your diet.