Practical know-how for life
by the water.
Fresh from the cove
The best crabbing bait, how to keep it in a bait bag and a simple family method that catches shore crabs without hooks or waste.
Understand cold-smoking equipment and the safety limits before preparing salmon at home. Cold smoke does not cook fish, and this overview is not a validated curing recipe.
Hot-smoke mackerel, salmon or trout at home with a stovetop smoker or barbecue: preparation, wood choice, temperature and a simple doneness check.
Turn a gas or charcoal barbecue into a simple smoker: where to place the box, how many chips to use and how to get clean smoke without soaking everything.
A practical guide to filling, lighting and positioning a cold smoke generator, keeping it alight and controlling temperature for cheese, salmon and bacon.
Three simple sea-fishing rigs for shore beginners, what each one catches and how to match hooks, weights and bait to beaches, harbours and rough ground.
Christmas gifts for anglers, sorted the way the morning actually goes — stocking fillers first, then under the tree, then the big one.
BBQ gifts for the dad who guards the grill — from a bag of smoking wood chips under £5 to the complete hot smoking kit, wrapped and dispatched same day.
Fishing gifts picked by budget from our Cornish tackle shop — stocking fillers, presents under £40 and one kit that covers everything a beginner needs.
Crackers, shears, a proper moules pot and a few lobster treats for the table — our pick of gifts for seafood lovers, from our family shop on the Cornish coast.
Cold-smoking cheese needs controlled handling, suitable equipment and refrigeration. Smoke is a flavouring step, not a reason to extend the cheese's use-by date.
Dust smoulders cold; chips need heat. The one-rule answer to the most common smoking-wood mix-up, with a side-by-side table and what to buy for each method.
Honest gift ideas for sea anglers - complete kits, tackle that always gets used, stocking fillers and the gift card safety net. From a Cornish tackle shop.
Gift sets, wood chip packs and complete smoking kits for the food smoker in your life - honest picks by budget, from a Cornish smoking-wood shop.
Use food-centre temperature and holding time to check hot-smoked food. Cooking time varies by food and equipment; this guide does not provide raw-fish curing times or cold-smoking storage periods.
Hot-smoked mackerel with wood chips, a short chilled salting stage and clear checks for cooking the fish through. Allow extra time for preparation and resting.
Smoked mackerel pâté with crème fraîche, horseradish and lemon. Allow 10 minutes to prepare and 30 minutes to chill before serving.
When crabbing season peaks in the UK, how to time the tide, and the famous harbours and quays - from Padstow to Walberswick - where crabbing is at its best.
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