Seafood Market in Brockton, MA
The smoking of fish has been a means of preserving the seasonal abundance of certain kinds of fish since the Neolithic times. At the sites of what are still the finest fishing areas on Scottish rivers there is evidence that as early as 200 years B. C. Fish were caught and dried over fires. The absence of bones suggests that the catch would then be carried off for the long winter months. This would sustain life until the spring runs of salmon returned. The Scottish climate is such that the more customary air-drying could not be relied upon - hence the use of fires.
read moreOperating out of our custom-designed and built smokehouse, Spence & Co., Ltd. has brought this age-old tradition into the 21st Century. Our state of the art smokers, imported from the UK, meet our goals of efficiency and authenticity. Over the years we've embraced a wide variety of seafood into our smoking expertise and invite you to try our full line of products including our Smoke Roasted Salmons, Smoked Rainbow Trout, Traditional Findon Haddock, and many more. Satisfied customers know that each taste of our premium products demonstrates how Spence & Co., Ltd.
Spence & Co
read moreDry Brine: A traditional Scottish method of hand rubbing sea salt to each fillet. This method requires a great deal of skill and training to ensure that the time honoured accepted standards of flavour and texture are achieved. Smoking: Spence & Co is revered for its adherence to the Scottish artisanal tradition that has been used for generations. We use 100% Oakwood that produces an even mellow smoke flavour, and produces a lighter but yet full smoke flavour than fruitwoods such as applewood. Oakwood enhances the salmon, rather than overpowering it.