‘Our booze-infused business gives smoked salmon a rock and roll persona’
James Eagle started smoking fish in his backyard in Camberwell back in 2014. As a medical devices salesman, James Eagle travelled across Scandinavia and would frequently be met with salmon or gravlax as “the main event” on menus. Back in the UK, he felt that thinly-cut smoked salmon was a sidenote on our plates. “I…