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On my travels yesterday around Suffolk I came across this unusual house. At first instance it appeared on fire but just to the left people where queing to get in.

It is in fact a smokehouse where the fires are kept going 24 hours a day, releasing warm smokey air which gradually dries the fish. As it does so, the smoke naturally preserves the fish. The food will acquire its faintly 'fruity' flavour. The whole smoking process can takes between 24 to 48 hours. The outside influences - wind, temperature, rain, sunshine all have to be taken into account.
COLD SMOKING. The cold smokehouse is partitioned off from the fire with a vent controlling the smoke intake. It is mainly for salmon and trout fillets. The temperature never goes about 30C and the fish is gently smoked for 24 to 48 hours.
HOT SMOKING. The hot smokehouse is immediately above the fire. It is mainly for kippers, small trout and eels. The products are usually cold smoked overnight and then hot-smoked in the morning, when the fire lid is taken off and the product is cooked.

It is a shame that our fishing industry is disappearing but places like this need to be preserved.

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