Forman's Notebook

Articles on the world of food, videos, recipes and seasonal inspiration.

fish Archive

The Humble Smoked Cods Roe

Written by , Posted in News, Opinions, Recipes

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A CLASSIC, OFT-FORGOTTEN INGREDIENT, GETS ITS MOMENT IN THE SUN


 

Forman & Field serves British classics but also stocks hard-to-find delicacies. One of our products in particular has a die-hard core of supporters who come back for it, year upon year. That product is our Smoked Cod’s Roe, and a customer drew our attention to the fact that it has been in the spotlight recently, on none other than BBC Masterchef and Men’s Health Magazine. (Check out the challenge on Masterchef at 17:39 minutes into the video, as the chefs attempt to create Taramasalata to include in a beautiful scallop dish.)

Smoked Cod’s roe may not be the most beautiful food product, but these humble lobes hide an inimicable rounded, salty taste, that’s bursting with nutrition. Read more...

Friday

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December 2016

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There’s more than just salmon…

Written by , Posted in News, Opinions, Recipes

Trio of salmon - dill grav, sm salmon g&t salmon

While smoked salmon remains the heart and soul of the business, gourmet tastes change regularly and H. Forman & Son has always been at the forefront of the curing industry, pioneering new styles and delicacies. The same principles of curing – the best fish, artisan skills – are applied to a wide range of products of exceptional quality. The diverse flavours of wild halibut, cod’s roe, tuna, eel and mackerel, for example, are all given a delightful Forman & Son twist. Here are a few examples…


Traditional Dill Gravadlax Our Swedish Cure – a classic with dill and a hint of Star Anise. Read more...

Wednesday

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August 2016

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Where there’s smoke… there’s salmon

Written by , Posted in News, Opinions

Hanging salmon

H. Forman & Son have been smoking salmon in the East End of London since 1905. Inspired by the exceptional quality of the salmon from Scotland, Harry Forman developed a cure to complement this unrivalled flavour and so the delicioulsy mild ‘London Cure’ was born.  A century later we still remain faithful to the principles established by Harry – the freshest salmon, a little salt and just the right amount of oak smoke.  Lance Forman to this day is upholding traditional values and skills that would otherwise have died out long ago. Read more...

Wednesday

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August 2016

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Video: A day in the life of H. Forman & Son

Written by , Posted in Videos

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Ever wanted to know what goes on behind the scenes at our world famous smokehouse H. Forman & Son? Watch below as fresh Scottish salmon arrives at our headquarters in the early morning and is filleted, cured, smoked and hand carved to perfection! 

Feeling hungry after that? Head over to Forman & Field!

Stay updated with our latest news over on our Facebook page or follow us at @FormanandField. Read more...

Friday

22

May 2015

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Easter 2013 – preview

Written by , Posted in News

We’ve been furiously tasting and testing – tough job, we know – , packaging and photographing and we’re just about ready to unveil our new collection for Easter 2013. Highlights include 3 new complete menus for all your bank holiday entertaining needs, a taster package of produce from the famous Goodwood Estate Home Farm and of course chocolate. We will introduce you to new producers from around the country alongside new seasonal specialities from Forman & Field favourites.

If you are a regular customer we will send you a printed catalogue in the post soon. Read more...

Wednesday

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February 2013

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