Stir up Sunday

Stir up Sunday

W&F Fish

W&F Fish

Although many different types of fish have been hot-smoked in the British Isles since Medieval times, it was only at the end of the 19th Century that Eastern European immigrants introduced the cold-smoking method of curing salmon which is predominantly used today.  Smokehouses sprung up in East London and the London Cure - using only a little salt rubbed over the fish to draw out moisture and cold-smoking over oak chips - was established.  This differs from the Scottish method where the salmon is smoked for longer and other ingredients, such as juniper or whisky, may be added to the salt.

The Fulberg family has been involved in the fish business for four generations, starting with a retail and wholesale business in Soho and then in 1936 they established W&F Fish in Chalk Farm and began curing and smoking salmon.  Through trial and error and sheer hard work Morris Fulberg became an expert in this field and was able to pass on his knowledge and expertise to his son Michael who together with his son, Andrew, still runs the business today at the same site.  They continue to strive to provide the best smoked salmon, using carefully-sourced fish from Scotland and traditional salting, drying and smoking methods.  The salmon is smoked in small batches of around 250 fish for 14 hours to give a subtle smoky flavour which complements the delicate flavour of the fish.  The fish is never frozen and stock is held for as short a time as possible with customers typically receiving smoked salmon that has been taken from the kiln earlier that morning.

W&F Fish supply Harbour & Jones as well as restaurants, gentlemen’s clubs, cafes, wine bars and hotels.  Like them, their customers tend to be small independent companies who are looking for quality.

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