The Smokery

Springs Smoked Salmon was created by the Harris family in the early 1960s, when they converted an old forge into a traditional oak burning smokery.

They used the ancient food preserving method of smoking over oak logs, to ensure the smoky aroma did not overpower the succulent flavours of the fish.

To this day David and Martin, the younger generation of Harris', are still using the same traditional smoking principles.

Our fish are first salted or brined, then hung in the smokehouse, where they are flavoured and preserved by smoke that is produced by gently smouldering oak logs in a specially designed smoking kiln. No artificial colours or preservatives are used in any of the curing at Springs.

Whilst the smoking principles used today are the same, the business however, has grown considerably. The old forge which originally housed the whole business is now used entirely for the shop.