 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.
 This picture shows the inside
of one of the three smoke rooms in the smokehouse. 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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L. Robson
& Sons Ltd. Craster, Northumberland, NE66 3TR
Tel: 01665 576223 Fax: 01665 576044 E-mail: admin@kipper.co.uk
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