Proudly producing our own Smoked Seafood and Game Range, burning Oak in an old school and original 60’s kiln in Newton Abbot, with fires that have to be carefully controlled, producing products with a real and deep smokey flavour.

Jacksons keeps Seafood Smoking Traditional and Simple, with NO Additives. That means NO Smoke Flavourings, NO Smoke Colourings/Curcumin)or Sugars are used in any of our processes or products. And everything is brined, smoked, sliced and packed by hand.

Jacksons Smoked Fish Range:   

Cold Smoked Salmon

Hot Smoked Salmon


Smoked Trout

Smoked Mackerel

Peppered Smoked Mackerel

Whole Prawns


Whole Kippers

Boned Kippers



Jacksons Smoked Game Range:

Chicken Breast

Duck Breast


At Jacksons we believe everyone should have access to proper Smoked Fish and that is why you will see our fantastic products at farms shops and independents within the West Country. 

Jacksons Fish also undertakes contractual curing and smoking within our processing department, smoking the fish of fish merchants, meats of butchers and products of individuals.  

As local and national vendors our traditional and bespoke products are produced using our vast knowledge and experience, having proudly produced smoked products on the same premises for over 60 years.

If you want to smoke something or understand what all the fuss is about, contact us below.