Let us cure and smoke fish for you.
We are a small business that smokes to order and delivers locally.
Our Heritage
Deep-rooted in the sea air and the rhythm of the tides of Brighton beach there is a quiet tradition of woodsmoke and seafood.
Our fish is sourced from local boats whenever we can, simply cured with pure sea salt and then gently smoked over oak, nut or fruitwood. It's simple and honest.
My name is Fraser and for the past 11 years i've helped run the little coffeeshop across from the smokehouse, watching it puff away in all weathers. Over those years I've enjoyed producing the smoked fish and friday specials for the Brighton Smokehouse restaurant, which has been turning out glorious smoked fish for generations, and now I'm proud to carry that torch. Other than a few simple tweaks to original smokehouse, to help us refine our product, the process is still as old as the sea.
How it works...
We smoke fresh fish in weekly batches on Brighton Beach — no stockpile, no factory, just local craft and whatever the sea provides.
Single Orders (Collection Only)
If you’d like a fish or two, order online, email us, or find Fraser on the beach.
We’ll message you when your order is freshly smoked and ready to collect from 8am. Earlier is always better, and getting in touch helps us make sure we’re there.
Weekly Delivery Box
For a simple, sustainable way to stock up, fill a £30 Brighthelmston Box with anything you fancy from the shop.
Each box is handmade in Brighton using upcycled cardboard, reclaimed timber, and responsibly sourced ply — built to be reused again and again.
We deliver it by electric bike on our weekly round, and collect the empty box whenever you’re ready for a refill. Low waste, low footprint, beautifully local.
Trade & Bespoke
If you’re a shop, café or restaurant looking for a regular supply or something specific, get in touch and we’ll see what we can offer.
Catch - cure - care
The Fish
The Fish
The Fish
Our mackerel is UK line-caught and MSC-certified — landed fresh and full of character. We source only from sustainable stocks, never from factory boats. Small catches, well handled. That means better flavour, better texture, and better for the sea. A good fish should tell a good story — and this one does.
Our Cure
The Fish
The Fish
Just the good stuff. Mackerel, kissed with pure sea salt and the faintest touch of brown sugar - not to sweeten, but to steady the salt, coax out the flavour, and treat the fish right. Almost none of that sugar stays, but what it does is quietly work its magic. Then we smoke it over whatever the land gives us - local hardwoods, wind-felled fruitwood and nut wood if we're lucky. Just the holy trinity of sea salt, sugar and woodsmoke.
Health
The Fish
Health
Oily fish like mackerel are packed with omega-3s — EPA and DHA — which are known to support heart and brain health. They lift mood, ease inflammation, and keep your mind sharp. We keep it clean: just fish, sea salt, and a little sugar for the cure. Nothing else. Real food that tastes good and does good.
As the Wind Blows
No two smokes are alike, the shifting wind, the gnarly wood, that days catch and the brightness of the fire all leave their mark. Each fish takes the smoke differently. The process is slow, seasonal, shaped by the weather and instinct. It's not about control - it's about care.