Follow the fish

Foreman & Field is an east London smokehouse hidden out at Fish Island in Hackney Wick. The Open Day last Saturday promised to be a free foodie day out with tours round the smokehouse and an artisan producers market – so we braved the icy cold and set off to follow the fish.

Factory floor

The place was packed to the gills (pun intended) with people scoffing the samples on offer at the market and packing out the restaurant and bar. There was hand carved ham, artisan cheeses, porchetta, cupcakes in a jar and simnel cake, beer from the East London Redchurch Brewery… all very lovely. But we’d come to see the salmon smoking process.

Salmon hanging up during smoking process

Trimming and pin-boning the salmon by hand

Hand slicing the smoked salmon fillets

It was amazing to see the process – from fresh whole salmon, filleted then hung up to be cured and smoked, and finally hand trimmed and sliced. It is such a labour intensive process you can see why this is a high-priced luxury product. We sampled but didn’t buy, but this behind the scenes tour of the smokehouse makes for a great day out combined maybe with a visit to the artsy Hackney cafes such as Counter Cafe next door.

Forman & Field, Stour Road, Fish Island, London E3 2NT. Tel: 0203 601 5464
www.formanandfield.com