Organic Smokehouse commits to sustainability

By

Lindsey Partos, SeafoodSource contributing editor, reporting from Paris

Published on
April 29, 2009

A strong commitment to sustainable credentials is the motive for United Kingdom smoked seafood firm The Organic Smokehouse.
 
Shortlisted for the 2009 Seafood Prix d'Elite awards for its organic smoked salmon and Elderflower cured organic gravadlax, the company is "as innovative as it is traditional," said Michael Leviseur, director and head smoker of the Welsh-based firm, during the European Seafood Exposition in Brussles on Tuesday.
 
Organic ingredients ripple through the company's supply chain, from the salmon to the salt. Even the wood used for the traditional smokehouse chimneys is sustainable.
 
"There are no chemicals on the wood we use, and our salt has no anti-caking agents," Leviseur, with more than 25 years' experience in smoking, told SeafoodSource.
 
The eight-person company uses traditional draft methods "with no mechanical intervention."
 
A labor-intensive business, the smokehouse operates 25 hours a day, seven days a week, with Leviseur frequently lighting chimneys at 2 a.m.
 
"The salmon is gently smoked, in an unhurried fashion which gives it a depth and balance of flavor," he added.
 
Smoking about 1 ton, or between 1,200 to 1,500 sides, of salmon a week, The Organic Smokehouse currently supplies British retailer Waitrose, as well as a stream of high-end delicatessens and specialty food outlets.
 
Despite the challenging economic climate, sales to date for the firm's Soil Association rubber-stamped products "are up 100 percent" from last year.

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