Smoking is a long established method of preserving fish and enhancing its flavour. The kipper as we know it today was developed here in Seahouses by John Woodger in around 1843, and Seahouses became an important centre for smoking and curing herring.

There were references to 'kipper time' as early as the 14th Century in connection with the Thames Salmon Fisheries, when the used to split and smoke out of season salmon.

The last fully operational 19th Century smoke house in Seahouses is where we smoke our delicious Kippers, prime Scottish Salmon and fish in the traditional way - using no dyes or additives.

A member of our staff will be happy to show you round the smoke house and explain the process involved. Prior arrangements are appreciated for groups.

Now with this web site bringing us right up to date, Swallow Fish is able to offer its produce to a whole new audience. Order today, and taste for yourself the quality that this long established family company is famous for.