The first step in the process involves the fish being inspected. It is then cut in half and nicks are expertly cut to help draw out the moisture as part of the dry curing process. The sides are then laid on a bed of rock salt for a set period of time. They are then skewered and roped up to hang in the kiln for the cold smoking process.
At the conclusion of our tour, Lance laid on a fantastic platter to showcase Formans wide range of cured salmon product. We tasted the Grade 1 standard Smoked Salmon product, wild Smoked Salmon (sourced by rod and line fishing from just one river in Scotland), gin & tonic cured salmon, gravadlax with dill, the royal filet ‘sashimi cut’ and last but not least, some salmon jerky. Our taste2taste favorite was the wild Smoked Salmon with its subtle flavor and amazing velvety texture that just ‘melted in the mouth’- simply delicious. Perhaps a tad expensive but we think well worth every penny!
We had a great time meeting Lance and hearing about his family heritage of quality Smoked Salmon curing in East London and cannot wait to sample more of that wonderful London Cure at our future family and community celebrations as well as for brunch both in London and New York!