Comments on: At H. Forman & Son, Salmon Smokers

By: Sheila

Sheila — Sat, 20 Feb 2016 22:30:30 +0000

Are your products available in the USA

By: Brian Burns

Brian Burns — Sat, 05 Jul 2014 10:29:10 +0000

Great to see you got the upper hand Lance ,
sorry we never got to do business the last time we met but maybe in the future

By: Dave Briars

Dave Briars — Mon, 03 Sep 2012 14:42:42 +0000

My young son (9 yrs) is a fan of smoked salmon but sadly he has only ever tasted the supermarket bottom end of the market product. Do you have organised tours of the smokehouse and factory where he can see the ‘Real Thing’ being produced? I am sure he would appreciate the London method and would love to try some.

By: Weingums

Weingums — Wed, 18 Apr 2012 18:17:05 +0000

do u have the documentry about the moving of ur company for the 2nd time to make way for the olympics

By: Aliza Green

Aliza Green — Wed, 10 Aug 2011 14:55:21 +0000

This story of Forman Smoked Fish’s multi-generation family business producing extraordinary smoked salmon is quite inspiring both from my personal interest in Jewish culinary history and representing the many fishing and fish industry professionals who are carrying on a tradition passed down to them by earlier generations of hard-working, caring families that have so much well-deserved pride in their work. I had the honor of interviewing Lance Forman for my book, The Fishmonger’s Apprentice, published by Quarry Books. There’s a lot of smoked fish out there but few compare in quality and flavor of Forman’s products.

By: Sandy

Sandy — Fri, 05 Aug 2011 23:16:51 +0000

What a fabulous post!!

By: Ash

Ash — Thu, 04 Aug 2011 22:14:44 +0000

I was wandering ’round ‘Hackney Wicked’ last weekend, having a great time checking out the local open studios, listening to lots of great free music, enjoying the sun with a tinny in hand. I was so caught up for a time that I didn’t notice the belly rumbling ’til I checked out some of the food prices – fiver for ropey looking noodles, or for oily falafel, when I stumbled past the food stand outside Formans. A big, fat, juicy salmon burger with lovely fresh rocket and the most amazing minty mayonnaise for 3 quid. Best festival food I’ve ever had, it filled me up but tasted so good I hung around the stall and had to force myself not to have another! With every paragraph of your story, I tasted that burger again.

By: Nota Bene

Nota Bene — Thu, 04 Aug 2011 12:21:31 +0000

We’re regulars there…I love it, even though they do make it as difficult as possible to make a booking – last time six phone calls and three messages! Anyway the food is truly delicious, and it is good the business is thriving…they did well (eventually) out of the Olympics…but lots of sympathy to those that haven’t.

By: Chris F

Chris F — Thu, 04 Aug 2011 10:41:55 +0000

I’m fascinated to know what happens to the waste (Bones, head, etc) Is it sold for reprocessing? (Cat food?) I’d love to know… I trained as a cook in the army and later cooked in a 4 star hotel. We served smoked salmon on a daily basis at the hotel. One of my favourites was to use the trimmings in an omelette. You should try it sometime.

By: Vanessa

Vanessa — Thu, 04 Aug 2011 09:39:14 +0000

What a great piece! Gentle Author – I love how you never shy from contemporary criticism. The 2012 Olympics? Shameful indeed. My respect for the organisation went down with Beijing, and continues ever downwards. Trade, politics, power and money (with a tiny dollop of sport to keep the masses entertained and looking the other way).