Michael Price

It is salt, natural Cheshire dry salt.

As you saw earlier, the fish coming out of the back of the van, this is going into salt now.

Once the boys have finished salting up, they'll record the time.

That'll go in for four and a half hours, because they know the size of the weight, so they weigh the fillets off before they cure it, work out the length of time in salt, and that's that.

It does.

preserves the fish as well so because we want to have a shelf life greater than 10 days we have to have a certain amount of salt within that product the smoke takes out the moisture out of the protein again both salt and smoke are both preservatives

So salt primarily is the key controlling factor.

The smoke is flavour and it stops the bacteria growing on the product.

No, it's being salted.

The bacteria will still grow.

So we control it by taking the moisture, i.e.

the water, out of protein.

And if you can stop the water activity, you'll stop the growth of any bacteria.

The smaller smoke is here, or you can look in the big smoke.

Oh, it's opening now.

Which is here.

The mackerel, that's your mackerel there.

which is going to swap a few trays, because you get different... Oh, it smells like a bonfire.

Well, I'd hope it smells better than a bonfire, because the woods that we selected that we used to smoke the fish, they are carefully chosen to give a unique flavour.

Same on that side, there's another batch there.