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At Smokin’ Brothers eco-friendly design is the backbone for the idea of change that we wish to endorse. Design is not just the tangible visuals integral to a company or brand; it captures the approach, the process, and the company culture as a whole. Without Design, we would not have a fraction of the success we have today, as would numerous other brands.

Being committed to planet Earth - and sustainable salmon farming - is not a choice, it is not a trend, it is an essential element of what makes Smokin’ Brothers unique. We are taking vital measures to convey our environmental dedication to every aspect of our process.

The former head chef of two-Michelin star restaurant, Le Gavroche, Chef Gaetano Farucci is only too aware of the ever-developmental and exploratory dedication required in Michelin cuisine. Originally from Puglia, Italia, he defies the stereotype and was not born with the passion for cooking, neither did he draw inspiration from famous chefs or his mother or grandmother. His extraordinary journey was unearthed in the desire to get his hands dirty. And, it must be said, what a beautiful result. His aspiration for the hands-on is reflected in his collaboration with Smokin' Brothers, where Gaetano was welcomed into the Smokehouse to...

When we say ‘raw’ salmon we really mean cold-smoked salmon, where the salmon go through the smoking process at cooler temperatures than when hot-smoked. Hot-smoking does indeed cook the fish due to the temperatures at which the fish is smoked. However, cold-smoked salmon is not fully cooked during the smoking process, retaining a raw-like texture. Hence, the conversation around ‘raw’ salmon is really asking the question: is cold-smoked salmon safe to eat? In short, the answer is yes - but there are some crucial standards to ensure have been met with regards to your smoked salmon product.