by David Parham
February 19, 2023
Of course we cannot know what ancient smoked foods tasted like. We can guess but we might be wildly inaccurate. So many flavour and texture charact...
by David Parham
February 8, 2023
Over the last few years I have been wishing that I could be satisfied with all the intricacies which make my smoked salmon what it is. But no .... ...
by David Parham
June 8, 2022
Probably the smallest commercial smokehouse in the world ;-). Â Â Â Â Â Â Â Â Â Actually it takes about 14 hours of process time spread over 4 days...
by David Parham
May 22, 2022
I use salt to adjust the texture (by reducing moisture) in the final product and as a flavour enhancer. I do not use salt as a preservative as the ...
by David Parham
April 30, 2022
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 With time, practice and patience I have learned to remove the fat, red muscle, and bloodline revealing the pure flesh of the fillet. ...
by David Parham
March 27, 2022
For years I have been honing the whole of my smoked salmon process. My path takes me further and further away from typical commercial production an...
by David Parham
March 20, 2022
There's no substitute for carbon steel. One day I'll discuss how I sharpen my knives. With time and a lot of patience I slowly reveal the pure fles...
by David Parham
March 9, 2022
All 3 cuts which I offer are unique in flavour and texture. Due to it's thinness I must devote all my experience to only removing the thinnest laye...
by David Parham
February 26, 2022
There's nothing more humbling in Shetland than witnessing the power of nature. It controls our lives. Those of us who choose to lay ourselves befor...
by David Parham
February 10, 2022
Tomorrow I will get up early and prepare another salmon, cure it in sea salt, make fresh oak sawdust and start smoking the two skinless sides. It's...
by David Parham
February 10, 2022
Improving, one fish at a time. I don't plan on retiring. Just improving. One day I'll have to stop. But I hope that's many years away. Should I sti...
by David Parham
February 10, 2022
This part still makes me nervous. I am slowly perfecting my skills. Turning away from commercial filleting practices in favour of pristine fillets ...
by David Parham
January 26, 2022
I would say that how I fillet is more akin to carving. My knife finds it's way along the path between flesh and bone. It's a slow gentle process. N...
by David Parham
January 6, 2022
I wear rubber gloves. Â The knife is more than just a cutting tool. I feel how the knife vibrates as it passes through the flesh of the fish. Scrapi...