River Test Smokery is one of the best known traditional smokeries in the country. It was established in 1987 to provide a service to local fly fishermen but it was soon swamped by anglers and fisheries wanting to smoke their fish.

The traditional cold-smoking method is used where fish are smoked for at least 10 hours over oak chippings and saw-dust. The time of the smoke and the mix of the oak chippings depends upon the weather conditions. Hot smoking is also carried out. Once fillets have been smoked they are left to hang in the kiln, untouched for 5-6 hours, to allow time for them to mature and to enhance the flavour. The fillets are then carefully boned and trimmed ready for slicing. Most trout are thinly sliced by hand before vacuum packing.

Scottish salmon,trout and eels are regularly smoked in addition to those fish caught by local fishermen for their table. The eels are still a great delicacy, which is reflected in their price, these are sourced from Holland, England, local ponds or riverkeepers.

River Test Smokery supplies many fine hotels and restaurants. For orders or enquiries please call 01264 860813 or e mail rivertest.smokery@virgin.net