'Our booze-infused business gives smoked salmon a rock and roll persona'
The stories you don't know about some of the world's best – and little-known – brands/ James Eagle started smoking fish in his backyard in Camberwell back in 2014./ As a medical devices salesman, James Eagle travelled across Scandinavia and would frequently be met with salmon or gravlax as “the main event” on menus. Back in the UK, he felt that thinly-cut smoked salmon was a sidenote on our plates. “I always thought that was a shame,” says Eagle. Redundancy from his sales job in 2013 allowed Eagle to start a smokehouse from a small shed at ...
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