In the days before freezing, smoking fish in a chimney was a way of extending the shelf life for many more days. First salted and air dried in smoke it has a flavour to savour. Our smoked haddock is still traditionally smoked in chimneys hung overnight over oak and soft wood smouldering woodchips. Supermarket suppliers of smoked fish, due to price pressure, use mechanical kilns and smoke generators to speed up the process. The difference is vast to the connoisseur.