The Port Of Lancaster Smokehouse is a family run business using traditional methods to produce a vast array of smoked produce. It is based on the Lune Estuary in the small village of Glasson Dock.
Established over 40 years ago they still use the traditional methods when it comes to smoking and curing, with nothing being added to products apart from salt, smoke and time.
“It’s all about Time”
John & Patricia Price along with son Michael have always believed that the vital ingredient is time. The shorter the time from catch to Smokehouse, the better the quality, and the more sumptuous the flavour and texture. Combine this with the slow smoking process gives the richest of flavours.
Excellent Reputation
Mike Price says, “Scottish smoked salmon has been the smokehouse’s core product throughout its lifetime, but we also smoke all meat and fish products. We have two processes, hot and cold smoking,”
Each fish is carefully handpicked, expertly cured and smoked to perfection, resulting in a velvety texture and rich flavor that will leave you craving for more.
Traditional Methods
“Cold smoking is the traditional preservation of food by using salt and smoke. Hot smoking is using a similar method but including heat to cook the product.
“Both methods can produce ready to eat foods and preserve for a longer shelf life.”
Mike added that methods have not changed in centuries.
Speciality Products
Buy Port of Lancaster Smokehouse Produce at Real Food Hub Weekly Market:
Smoked Fish Platter
An assortment of smoked ready to eat fish including Smoked Salmon, Trout, Plain Smoked Mackerel & Herb & Garlic Smoked Mackerel. An ideal selection to taste a range of smoked fish that makes the perfect starter for two. All naturally smoked without any additives
Pair of Whole Kippers
Packed full of Omega 3, Kippers are a healthy yet delicious way to start any day.
With nothing added to these beauties- simply the finest Herring, time, salt and smoke.
Grill either side for 2 minutes
