The Big Fish Signature Smoked range has been unveiled as a new product lineup for autumn from JCS Fish that will offer consumers a premium option for enjoying a variety of fish fare in a traditional way.
The product range includes three varieties such as the Oak Smoked Organic Salmon, Oak Smoked Salmon and the Oak Smoked Sea Trout. Each of the products are achieved using whole side sections of the fish that have been cured by hand with salt before being slowly smoked in a traditional kiln using oak wood and additional natural flavorings.
The Big Fish Signature Smoked range was boasted by Co-Founder and Managing Director at JCS Fish Andrew Coulbeck who said, "Smoked fish has long been part of our family heritage, but we only recently decided to bring it in-house again to give us the control and flexibility we were looking for. Signature is the result of our desire to create the most perfectly smoked products we could in our own Grimsby smokehouse.”
Key Themes Behind This Trend
- Artisanal Smoked Fish Products
- Small-batch, traditionally smoked, premium fish products offer expanding market opportunities.
- Sustainability in Fish Processing
- Eco-friendly and sustainable processes in fish processing offer brands a differentiating factor.
- In-house Production of Smoked Fish Products
- Brands can offer unique, high-quality smoked fish products by bringing the production process in-house.
Where This Applies
- Gourmet Food Industry
- Existing gourmet and specialty food brands can broaden their product offerings with artisanal smoked fish products.
- Sustainable Seafood Industry
- Sustainable seafood processors and retailers can differentiate their product lines with eco-friendly smoked fish products processed using traditional methods.
- Food Service Industry
- Restaurants and cafes can offer premium smoked fish dishes and snacks by incorporating artisanal smoked fish products in their menus.
