Making home-cured fish is a very rewarding hobby, few things in life compare to your own home-cured and smoked salmon or trout!!

When curing fish it’s very important to get fresh produce to begin with. Fish can be cured skin on or skin off, try and remove as many bones as possible with tweezers.

Preparation guidelines

Add cure to immerse the fillet of fish, cure for desired time. Use a non-metallic vessel.

Once cured, rinse cure from fish and dry overnight to form pellicle skin. Smoke......!

Available in 500g baggy

Ingredients (Allergens in CAPS & BOLD)
Salt, Sugar, Beetroot Powder, Orange peel granules, Dill, Caraway seeds, Aniseed, Black Pepper, Orange Juice Powder