Springs' Smokery is located in the South Downs in West Sussex just north of Brighton in the UK. Since 1964 , we have smoked premium salmon over smouldering oak logs from the surrounding forests, along with dry curing and air drying' this gives our produce a truly distinctive and delicate flavour. Our method of production has not changed since inception , we do use any preservatives, additives or colourings, only salt and oak smoke.
We fillet, skin and bone every salmon by hand. No machine can duplicate the expert eye, and precision with the knife of our resident filleters and smokers.
The salmon are hung vertically within the brick kilns. We use whole oak logs, not wood chips or sawdust, our cold smoking takes up to 40 hours , more than three times longer than commercial producers.
Our salmon is sourced only from reputable suppliers who conform to the strictest standards of welfare, health and diet.
Our packaging is a distinctive as our produce which has recently won two very prestigious UK awards for the range. Further the smoked salmon and Kingfish are both 2 Gold Star Great Taste winners for 2016 and 2015 respectively.
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