Our producers of Dorset fish

products are:

Bridfish

A bit about Fish

Smoking: In the distant past meat or fish would have been hung from the rafters over the central fireplace. The smoke from the always burning fire would have kept flies at bay and curing would have slowly taken place. Nowadays, a good deal more care is taken to control the process. Rather than being a method of preserving, smoking is now used to create wonderful flavours.

BEST IN DORSET - PRODUCERS OF DORSET FISH

Bridfish

From sea to smoke the Bridfish team from the majestic salmon to the humble mackerel. After thirty years of using the traditional method of oakwood smoking no compromise is made on quality. Delicacies such as smoked salmon, trout, mackerel kippers eel, cod roe and prawns as well as smoked fish pates are always available.

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