Another week of great fish done. Wonder what next week will bring..
Kippers
Plaice
Plaice is back the small fish are meaty again after spring. Lovely served on the bone with buttery asparagus.
Out the smoke today our lovely kippers. Lovely..
Brined in Spanish sea salt then oak smoked for 12 hours slowly over night. Lovely.
bob@thedeli.biz
chris wightman