brine the seafood before it is smoked. smoking seafood is an art... our seafood is brined one of two ways: wet or dry. wet brining is done by mixing salt and spices with water, then marinating the seafood for a short amount of time in this mixture before smoking. dry brining is done by sprinkling the fish...
brine the seafood before it is smoked. smoking seafood is an art... our seafood is brined one of two ways: wet or dry. wet brining is done by mixing salt and spices with water, then marinating the seafood for a short amount of time in this mixture before smoking. dry brining is done by sprinkling the fish...
year" at the young's seafood supplier conference . delegates from proud su... read more longlined fas – the consept the concept of longlined frozen at sea (fas) produces a unique quality. after defrosting the fish meat is shining white and textu... read more msc - certified fish the norwegian fisheries...
from andrew barbour. the boardroom change comes as the multi-award-winning firm, which has operations in sutherland and the outer hebrides, prepares to mark its th year of salmon farming. managing director alban denton said: "loch duart is very fortunate to be appointing alistair erskine, whose understanding...
erskine as its new chairman. mr erskine, who owns jw seafoods, allan and dey and summer isles foods, is taking over the role from andrew barbour. the boardroom change comes as the multi-award-winning firm, which has operations in sutherland and the outer hebrides, prepares to mark its th year of salmon...
erskine as its new chairman. mr erskine, who owns jw seafoods, allan and dey and summer isles foods, is taking over the role from andrew barbour. the boardroom change comes as the multi-award-winning firm, which has operations in sutherland and the outer hebrides, prepares to mark its th year of salmon...