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SECRET SMOKEHOUSE FIRST TO OFFER SUSTAINABLE LAND-BASED SALMON IN THE UK

SECRET SMOKEHOUSE FIRST TO OFFER SUSTAINABLE LAND-BASED SALMON IN THE UK

SECRET SMOKEHOUSE FIRST IN UK TO OFFER SUSTAINABLE LAND-BASED SALMON

London, 24th May 2023, Secret Smokehouse today announced that it is introducing land-based salmon from hybrid flow-through system [FTS] technology to its UK customers. The land-based salmon comes from a cutting edge technology that aims to provide a more sustainable solution to fish farming, putting aquaculture and fish welfare at the forefront.

Max Bergius, founder and managing director of Secret Smokehouse commented: “We are thrilled to offer this innovative solution to the UK market as part of our commitment to sustainability. We strongly believe that innovation is needed to evolve more sustainable products which provides continual improvements in fish welfare whilst minimising the impact on our planet. Not only is this method potentially better for the environment, the salmon tastes absolutely fantastic and we challenge customers to taste the difference.”  

He adds that, “Since 2019, we have been looking for sustainable, land-based salmon options that provide the highest level of flavour and quality we demand for our products. With the hybrid FTS technology, we have seen this level and we are very happy to be the first in the UK to offer this as an alternative solution to our customers. Looking to the future, it is clear there is no single salmon production solution that ticks all the environmental, social and governance [ESG] boxes. Open net sea farming, off-shore and on-shore farming will all be important to support the growth of a sustainable aquaculture industry with tighter legislation and other factors have to be considered, depending on the local environment conditions and infrastructure. It is also clear that this is a period with many new opportunities, perhaps some learnings still to come but we believe FTS is so far the most interesting option currently available.” The salmon comes from a FTS technology from a land-based aquaculture production facility that raise salmon in a highly controlled environment out of the sea and, importantly, protects the fragile marine aquaculture.

The benefits of FTS salmon production include:

- Higher fish welfare, thanks to an optimised environment for fish growth and welfare - with control of temperature, water quality, feeds, and other environmental parameters
- Enables local production, meaning facilitates can be built closer to populated areas resulting in lower transportation costs/carbon footprint
- Reduced fish mortality rates
- Control and collection of fish waste to reduce pollution discharge to the fragile marine aquaculture and recovering nutrients
- Enhanced biosecurity - protecting fish from pathogens or predators - and lice reduction
- Protecting wild fish populations and surrounding aquamarine environment, including preventing escapees, which otherwise could be a potential cause to decrease in wild stock levels

Products are available to buy from Secret Smokehouse website [click here]. The Land-Based London Smoked Salmon is offered in addition to our existing products. We continue to source the very best farmed salmon and trout from Scotland with its RSPCA High Welfare standards plus our haddock and herring both sourced from British quota controlled waters.

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Shop Relocation

Shop Relocation

Dear lovely loyal customer,

We have relocated our shop a couple arches up Mentmore Terrace to Arch 378,

E8 3PH

We will not be producing rolls, salad boxes or coffee's.

You will be able to continue to buy fish pies, fish cakes, patés and all the mega smoked fish products.

Shop opening times:

Mon-Fri: 11am-4pm
Sat: 10am-3pm
Sun: closed

For Christmas Orders [click here]

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Blenheim Forge x Secret Smokehouse Smoked Salmon Slicer

Blenheim Forge x Secret Smokehouse Smoked Salmon Slicer

Over a year in development and making, this is quite honestly one of the most stunning slicing knives we have ever held and we are so proud to have worked with James and his mega team at Blenheim Forge to create this truly epic masterpiece.

We approached Blenheim Forger to discuss the perfect knife to slice our delicious smoked salmon. James and the incredible team threw a selection of their favorite slicers and Yanagibas at it and quickly realized that none of them were quite perfect for this particular task. What followed was many prototypes, a lot of testing and many smoked fish sliced up for the purposes of our research!

To achieve the springy, flexible blade that we were after James has used a high layer count mix of two different carbon steels. After hammering the blades close to final dimensions he used a manual press to forge a series of grooves along the length of the knife. 

During the grinding of these blades, the forged grooves become scalloped indents along the middle of the knife- similar to the indents (known as Grantons) that you see on old Sheffield carving knives.  In the past, BF have often regarded these scallops as a bit of a gimmick but the difference that they make for slicing this firm, slightly sticky smoked fish was a real eye opener. 

These blades would also lend themselves well to slicing cured meat, charcuterie as well as other fish prep work.

*** 3 week lead time on orders ***

Materials
Blade: 15n20 and 1095 high carbon steel
Handle: Rippled Oak 

Dimensions
Blade length: 360mm
Overall length: 475mm
Spine thickness at the handle: 5mm
Spine thickness at tip: 1mm
Blade Depth: 35mm

[CLICK HERE TO BUY]

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Nuno Mendes Recipe

Nuno Mendes Recipe

Nuno Mendes, the incredible Portuguese chef behind The Chiltern Firehouse and the former Viajante, has collaborated with The Scolt Head in De Beauvoir to create an epic weekend brunch menu featuring our very own oak smoked trout.
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New Products

New Products

We're so excited to introduce a number of incredible new products including our Cook at Home range, Hot-Smoked Mackerel Paté and a knock-out Dill and Mustard Mayonnaise.
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Jamie Oliver - Secret Smokehouse

Jamie Oliver - Secret Smokehouse

A chap called Jamie Oliver made a film about us.

"In the world of food, there are so many stories where passion and love is at the heart of it, and I want to celebrate this by showing you some of them. This is the story of the Secret Smokehouse, where Max and his team work hard on producing some incredible smoked fish. Have a watch of this guys, and if you like it let me know"

 

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Exclusive: Pole & Hunt Fish Knives Collaboration With Secret Smokehouse

Exclusive: Pole & Hunt Fish Knives Collaboration With Secret Smokehouse

You could say we know a bit about filleting and slicing of a fish, however you're only as good as the tools you have to hand. Here at Secret Smokehouse we go above and beyond to source and produce the best we can. It's therefore not a daft thing to therefore seek out the best knife makers here in the UK - Pole & Hunt.

It gives us huge pleasure to introduce to you this exclusive collaboration set of 5, 7 and 11 inch hand-made & forged knives by the outstanding duo Alex & Ed of Pole & Hunt using super special English Oak to create the handles. It’s taken months of detailed discussion, planning and good old blood sweat and tears to spec these up. Perfection is so hard to achieve and these knives hand on heart are just that, stunning beauties that we will treasure for life. You too can buy these knives exclusively through us and will be on our website very soon. Please note the lead time to craft each or the set will be approx 6-8 weeks.

BUY NOW

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Startup London

Startup London

Secret Smokehouse Startu London by Hoxton Mini Press

Startup London

Inspirational Stories from Creative Entrepreneurs Over 200,000 startups launch in London every year. Here are the stories from 30 of the most creative of them. From King’s Cross to New Cross, from digital apps to distilleries, these small businesses have big ambitions to change the way we eat, shop, play and view the world. This book is an inspirational guide for anyone dreaming of starting their own business, whether it be in London or beyond.

Published by Hoxton Mini Press [website]

Here we are...

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Secret Smokehouse awarded PGI Status 'London Cure Smoked Salmon'

Secret Smokehouse awarded PGI Status 'London Cure Smoked Salmon'

Stop press, we have been awarded PGI Status for our 'London Cure Smoked Salmon'.

The hallowed European Protected Geographical Indication (PGI) status, enforced by law, is designed to protect and celebrate traditional regional foods, such as Cornish Pasties or Champagne in France. In order to receive this status, the entire product must be processed within a specific region. London Cure Smoked Salmon has to be produced in the London Boroughs of Hackney, Tower Hamlets or Newham.

Fresh Scottish salmon and Scottish wild salmon already have their own PGI statuses. Smoked salmon originated in Jewish communities in the East End of London at the turn of the last century, so this internationally renowned gourmet food finally has a designation reflecting its century old origin and craft.

The ingredients in the London Cure are PGI-protected Scottish salmon, salt and oak smoke.

SHOP NOW

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Fortnum & Mason

Fortnum & Mason

Fortnum & Mason Secret Smokehouse

We are very proud to announce we are now supplying Fortum & Mason with our Oak Smoked Salmon.

It's a huge honour and privilege to be supplying such an iconic retailer here in the capital. After in depth audit, a lot of compliance and vigorous taste testing we were welcomed into the fold which is an enormous opportunity for us here at Secret Smokehouse to showcase, what we believe, as the best of artisan curing and smoking of fish to such an incredible audience.

We really hope that our partnership with Fortnum & Mason will be long and prosperous, so if you're in the Piccadilly area then please pop in to F&M and buy as much as you can!!!  

 [pic credits: google images]

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Secret Smokehouse Goes Electric With Nissan Van

Secret Smokehouse Goes Electric With Nissan Van

A HACKNEY-based fish curers and smokers has turned to Nissan’s modern technology to deliver their very traditional produce. 

Max Bergius, owner of Secret Smokehouse chose the all-electric e-NV200 in order to substantially cut his vehicle running costs and reduce his carbon footprint. 

His van, supplied by nearby Nissan dealership Glyn Hopkin, has become the perfect mode of transport for getting around London. In fact, Max estimates he will save up to £4,500 in running costs a year compared to running a diesel equivalent. 

The extra bonus is that Max is eligible for a 100% discount on the London Congestion Charge in the centre of the city where many of his clients, including Michelin starred restaurants, are situated. 

In addition, Max was also awarded funding to help him buy his e-NV200 from the Zero Emissions Network (ZEN), a tri-borough (Hackney, Islington and Tower Hamlets) initiative that helps businesses reduce their impact on air quality. 

Max said: “Secret Smokehouse prides itself on remaining faithful to the fish smoking principles and techniques laid down in the 1800’s where it all began. 

“However, for delivering our produce, including smoked salmon, trout, haddock and kippers, we are using a very modern all-electric Nissan e-NV200 van. This helps to massively reduce every day running costs, while also having a major environmental advantage producing zero emissions on the roads of London.” 

Nissan’s multi-award winning e-NV200 is Europe’s best-selling electric van and running costs start at just 2p per mile. 

Darren Smith, Business Development Manager at Nissan dealer group Glyn Hopkin, said: “Max is investing in a Nissan e-NV200 EV to help save on fuel, tax, parking and congestion costs, while also reducing his emissions.”

Secret Smokehouse Nissan env200 all electric van

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Oliver Magazine

Oliver Magazine

Beyond grateful to be included in this months Oliver magazine in the 'Best of British' feature along side of incredible producers.

From bakeries to breweries, the UK’s once-disused railway arches now harbour a fleet of food producers, including Secret Smokehouse, in London’s Hackney. After training at the Billingsgate Seafood School, founder Max Bergius first established the business from his back garden in nearby Stepney. “I was inspired after talking to all the Cockneys who frequent the Peacock Pub,” he says. He discovered the area has a rich history of producing smoked fish, and the techniques used to make Max’s smoked salmon, trout and kippers vary little from those perfected back in the late 19th century by Eastern European immigrants coming to the East End. Jewish settlers realised that the top-quality Scottish fish sold at Billingsgate market could be gently smoked to recreate the dishes they missed from back home, and so the tradition of ‘London Cure’ was born. Most of the east London smokeries died out by the 1970s, but Max is setting out to change that. He sources impeccable fish from independent Scottish producers and cures it with oak smoke, for a delicate result that lets its standout flavour shine through. The whole process, from filleting to salting, pinboning and slicing, is done by hand. “There’s no fishy business,” says Max. “No sugars, no nitrates.” It’s an approach that’s paid off: Secret Smokehouse now supply some of London’s best restaurants, including Bibendum, The Marksman pub and Outlaw’s at the Capital.

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