We are delighted to announce that the Grill Pit LTD completed the purchase of Moore's Traditional Curers on Friday 16th September 2022. Message from the New Owners Darren & Jen 'It goes without saying how excited we both are to be given this opportunity to take over the stewardship of such an Iconic business. We wish Paul Desmond all the very best and utmost gratitude for taking the time to teach us the ropes.

We have a lot of learning to do. But with Paul & James's guidance we are confident that we will continue to produce the amazing products that Paul has provided to the countless customers he has served over the years.
Jen and I wish Paul and Family all the very best in his retirement years and will be forever grateful that we have been given this opportunity.

Manx Oak Smoked Kipper Fillets will always remain the core of our new endeavour as we take on such an amazing opportunity.

Thankyou Paul!! May the best days of your past be the worst days in your retirement.. We look forward to working with you and teaching us your skill set long into the future. We will be introducing new smoked and other exciting product ranges over the coming weeks. Over the coming months we will be carrying out a rebranding excercise to merge Grill Pit LTD & Moore's Traditional Curers to Moore's Smokehouse 1882.

Where does fish smoking originate from?

For as long as history can record, people all over the world from all cultures have relied on the smoke-curing of fish and meat products for long-term storage solutions.

Nowadays, smoking for preservation is common in less developed countries where transportation is limited and climate extremes impact upon food life cycles. In more developed countries where transportation is increasingly efficient, smoking remains popular for texture and flavour.

In Europe during the middle ages, various heavily smoked and salted foods helped people maintain subsistence over late winter and into spring. Fresh fish could not be transported any distance from the port of landing unless they were preserved.

Fish, used initially in the home markets, were widely exported to the West Indies in the infamous Triangle Trade between Britain, its northern colonies and the West Indian plantations with the introduction of smoking for preservation. While not smoked, salt cod supported the expansion of trade routes throughout the world.

The rapid growth of logistical infrastructure beginning in the 1840s, enabled the transportation of perishables. For the first time in human history it was possible to move large quantities fresh fish from one place to another.

As a result, heavily salted, heavily smoked products began to dwindle and were no longer commonplace. Soon, the smoked fish products became a tradition, with the smoking kept for increased flavour and texture, while containing minimum salt as condiment.

The kipper itself was a result of this changing trend, invented by John Woodger at Seahouses in Northumberland in about 1843 after considerable experimentation. Within a few years it had become very popular and remains so today, especially in the Isle of Man which can be said to be the spiritual home of kippers since 1884 when Moore's Traditional Curers starting producing Isle of Man Kippers.

Where the primary reason for smoking fish had been formerly to preserve it, it has now used mainly to impart a pleasant mild smoky flavour.

To buy your Isle of Man kippers, you can use our secure online ordering system. We can deliver your kippers to anywhere in the United Kingdom.


Orders to be sent on Tuesday each week by Royal Mail next day delivery which aim to be delivered by 1:30pm the following day.

Orders placed after 11pm Monday will be sent the following week.

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