Smokin’ Brothers
Location: Cotswolds, Wiltshire
Smokin’ Brothers was founded in London in 2017 by three Italian friends who discovered the ancient craft of smoking salmon through a Norwegian master smoker. What followed was an obsession with making the finest smoked salmon possible, built on simple methods and exceptional fish.
The salmon comes from Wester Ross, a family-run farm in the Scottish Highlands founded in 1977 and described by Smokin’ Brothers as the first artisanal salmon farm in Scotland. The fish are hand-reared and hand-fed, with plenty of room to swim, and raised without hormones, antibiotics or GMOs. The salmon’s feed is made using offcuts from wild fish caught for human consumption. The trout comes from MOR Atlantic Trout, which Smokin’ Brothers describe as the last independent, family-run trout farm in the UK, raising steelhead trout to around 24 months without GMOs or growth-accelerating chemicals.
Every side is cold-smoked for 24 hours over a bespoke blend of juniper, beech and oak, and smoked fresh every week. Fish is prepared within 48 hours of harvest, and the dry-aged salmon is then aged for 14 days, a length of time the team settled on after their own testing. Working with two small, independent farms keeps the supply chain short and traceable, and the company states that it uses sustainable packaging.
Product range
- Smoked whole side salmon (sliced sashimi, sliced D-cut and unsliced)
- Whisky and soy smoked whole side salmon (sashimi and unsliced)
- Smoked whole side trout (sliced sashimi, sliced D-cut and unsliced)
- Dry-aged smoked whole side salmon (sliced sashimi and unsliced)
