About Our Products
From its picturesque setting nestled above the tiny Craster Harbour, the Robsons have been perfecting the art oak smoking fish for four generations.
To produce a 'top quality' product, the essential ingrediant is finest quality raw materials. This is one of the secrets of the Robson's excellent reputation. Only the plumpest herring with exactly the right oil content are used to produce our world famous Craster Kippers.
L. Robson & Sons use only the finest fresh ingredients to produce some of the best smoked fish you'll ever find. Find out here how we've earned such an enviable reputation throughout the world. |  |
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 | The Curing Process
The curing process has changed little in some ways, as practiced by the Robsons in Craster for over 140 years. The quality of care and production are still the very highest in the business.
Piles of whitewood shavings and oak sawdust smoulder on the floor under rows and rows of succulent herring, cod or salmon. This process takes up to 18 hours for herring, and as long as 48 hours for salmon. Definitely not what you could call 'fast food'.
The smokehouse, pictured here, is what made Craster famous. Built in 1856 from locally quarried stone, this building has been the home of the finest quality smoked salmon, cod and Craster kippers for four generations.
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The World Famous Craster Kipper
Everyone has heard of them. L. Robson & Sons Ltd. have been curing kippers since their original smokehouse was built in 1865. Today's kippers may be produced using slightly more 'state-of-the-art' equipment, but the taste and the quality remain unsurpassed.
Today, Robsons stay faithful to the traditional oak smoking methods which have made their reputation. If you want the real, traditional taste of kippers - prepared and cured in the authentic style, it has to be Robson's of Craster's famous Craster kippers.
Kippers from CrasterWhy are they the best? It's because Robson's take pride in every step of the process. From the selection of the freshest, plumpest herring - caught in local waters in season - to the careful soaking in a brine solution, and finally the slow curing over smouldering fires of whitewood shavings and oak sawdust for up to 16 hours. No colourings. No flavourings. No artificial ingredients of any kind. Just the finest, tastiest, |  |
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 | Finest Oak Smoked Salmon
At Robsons, we know a thing or two about quality seafood. Our salmon is caught locally when in season, otherwise delivered to us fresh from one of our three specially selected Scottish suppliers.
One of our smokehouses is dedicated to smoking salmon, cod and herring. Like the kippers, these are soaked in brine, rather than being dry salted, for that extra special taste, texture and quality you'd expect from Robsons.
Carefuly prepared The salmon is never frozen - it is vacuum packed to seal in the flavour of these deliciously moist sides and slices.
Look for 'Craster' on the label. Wherever you buy your salmon, herring, cod or kippers, make sure it's the best - from Robson's. |
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Direct to your door...
Fresh from Craster and directly to you - our finest quality seafood is delivered to all parts of the UK, and may be sent by post to most parts of the world. Why not order some today. Van delivery
Visit our online shop to buy without leaving your computer, or if you're within reach, treat yourself to a visit, and take home some salmon, cod, herring, kippers - or shellfish if they're in season! You're guaranteed a warm welcome in Craster - whatever the weather. |  |
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