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Sea fish, crab, shellfish, smoked fish, smoked meats, patés
Glen Weston took on Cley Smoke House after 16 years at sea, thinking a shore based business would give him more time for his family. Instead, he now works flat out preparing fish landed along the Norfolk Coast and delivered daily to the smoke house in Cley, as well as making salamis, patés and smoked meats. There the fish are checked and brined (in a wet or dry brine to best suit each fish) before being dried in the open for up to an hour to develop a salt glaze.
Glen and his team use a wide range of traditional cures and add a few of their own recipes for good measure, smoking over oak sawdust to develop a rich mellow flavour. Fish are either cold smoked overnight or hot smoked to achieve subtly combined flavours of roasting and smoking.
There are over 100 delicious Cley Smoke House products, including Glen’s potted brown shrimp, pickled herrings, smoked duck and salamis, or try his smoked and matured beef sirloin. |
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