Press Release (ePRNews.com) - LOWESTOFT, England - Mar 18, 2016 - Waveney Valley Smokehouse, the Suffolk based smoking company today announced the introduction of its SMOKA Fine Foods range of smoked Fish and related infusion sauces.
The product range has been stimulated by the rapid growth in both ready to eat foods and the customer driven need for Asian, Oriental and European tastes. The company has developed a new method of building flavour into its range of hot smoked fish including, Salmon, Mackerel, Herring and Trout.
The new process adds a fine salt layer to the fish during the cooking process this creates a coating that “covalently” bonds infusion sauces which can be purchased separately according to the company spokesman. When the sauces are added at the table,they mix with the salt to absorb deep into the fish flesh making the flavours come alive.
The company thinks this is a great advantage in the food service industry for several reasons.
Firstly the fish is supplied in vacuum packs and is ready to eat so there is minimal preparation time in the kitchen. The fish is very good straight from the packet, so if a customer just wants a Smoked Salmon sald they will not be disapponted, but by adding the infusion sauce the caustomer can enjoy an authentic Asian, Oriental or European taste.
Secondly the kitchen can offer a number of options with virtually no increased preparation time. This means that the “Van to Pan” concept is well supported and the product is on the table literally within seconds if necessary, making it idea for starters or mains. The quality is down to the fish that is purchased and the company is buying sustainable fish from Scotland and Scandinavia as well as from local Lowestoft suppliers.
Each of the products could be served with the sauce “on the side” as the infusion takes place on the plate. This means that diffierent customers can have different styles of food at the same time if the restaurant or caterer so wishes.
The company has introduced Korean Chilli based on a Gochu Jang sauce, Japanees Teri-Yaki with Mirin, and English Oak Smoked Honey which is designed to offer a traditional flavour to Hot smoked Salmon.
Smoka Fine Foods currently offers Smoked Salmon, Smoked Mackerel, Smoked Herring and Smoked Trout. “The smoked Herring is hot smoked so technically its a Buckling points out the company’s Managing Director, Gerry Skews” He added “as one of Suffolks largest Kipper producers, we do need to make sure that we know the difference”
Further information about the range of ready to eat products and the infusion sauces is avaiable from the company or its website. http://www.smoka.co.uk
Tyche Inns Limited