Cover the pieces of fish with another thick layer of salt. Repeat, alternating the salt and fish layers until you've buried all the fish in salt, and finish with at least 1/2-inch layer of salt on top. 2. Put the salted fish into a refrigerator or cold cellar at around 40 degrees Fahrenheit, uncovered, for 2 days.
Our fish is mainly sourced from smaller day boats across the South Coast from Sussex all the way through to Cornwall, we also source our white fish and premium smoked haddock from Peterhead in Scotland.
Store in a cool, dry place.
All of our fish is chosen by hand by our expert buyers at various ports primarily along the South Coast and