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Digital Subscriptions > Delicious Magazine > July 2018 > “WE’VE SURVIVED FIRE, FLOOD – AND THE 2012 OLYMPIC STADIUM”

“WE’VE SURVIVED FIRE, FLOOD – AND THE 2012 OLYMPIC STADIUM”

A trinity of disasters saw London’s oldest smokehouse, H Forman & Son, threatened with extinction. Its indefatigable proprietor explains how traditional values helped its survival

delicious. 2017

PRODUCE AWARDS WINNER

WHAT OUR FINAL JUDGING PANEL SAID

“Royal fillet is sashimilike, with a buttery yet firm texture. This is so fresh and simple, the delicate flavour of the salmon shines through. Wonderful stuff”

Over the past 40 years, smoked salmon has gone from a luxury artisan product to supermarket sandwich filler, and not without sacrifices to quality and confusion over its origins. Who better to dispel the myths and show us how it should be done than H Forman & Son, a company with over 100 years’ experience in salmon-smoking?

“Smoked salmon should not really taste of smoke”, fourth-generation fish-smoker Lance Forman says adamantly when I meet him at his vast East London smokehouse, on the appropriately named Fish Island. “The point of the smoke was to preserve the fish in the days when refrigeration was basic. The smoke is like a fine dust particle – it sticks to the outside and creates a seal, and no bacteria can get through.”

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About Delicious Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.