Salmon Swim Upstream

So close and yet so far. We were certainly feeling like a salmon swimming upstream. There we were, fridges installed, smokehouse painted, food authority inspected and approved with flying colours. Yes, folks, ready to launch! The excitement was palpable. So how come the ovens stood empty and the fridges idle? Because due to an expansion project there could be no Danish land-based salmon to speak of. Of course, there could be salmon from Norway or Iceland but Royal Nyborg Smokehouse is passionate about using sustainable salmon that is raised in the aquaculture pools of Denmark’s land-based farm. Simple as that. And you’ve got to have the courage of your convictions – even if that means a three-month delay and idle hands. As The Script sang in our old VW with a single disc player over and over again on a fabulous trip around France when the kids were small, ‘you’ve got to stand for something or you’ll fall for anything…‘. You can listen to that if you like:

Idle Hands?

OK. So idle hands is not exactly accurate. Johnny Boy had been busy implementing his own expansion of sorts. No, not his belly (there is a new health kick going on Chez Taylor) but rather at the smokehouse. Unqualified and equally unfazed John set about galvanizing the youth (Nyah) and building his very own smoking oven. I kid you not. Lines were drawn, bricks bought, and glue mixed. (Whatever happened to concrete?) Anyway, the outer wall was built and the tiling underway. Not long and Micheal Caine might well have disapproved when they put the bloody doors on.

(The Italian Job, 1969, if you were wondering).

Photo of the progress at the smokehouse
Evidence that summer holidays (and family businesses) are a wealth of alternative learning opportunities! Extra-curricular activities

Of course, all work and no play would John a dull boy so the autumn saw him delving into the deep with a book well worth reading:

‘The End of the Line – How overfishing is changing the world and what we eat‘ by Charles Clover. According to John, if you have seen or heard of Seaspiracy on Netflix then this is the book to read. It is a fantastic book packed full of astounding facts and information about the state of the fishing industry today. More than that, it could and should change behaviours.

As Charles Clover says:

‘The whole food industry – the sellers, the buyers in supermarkets and processing firms as well as the fishermen – bears responsibility for what has been going on in the sea whether or not they are aware of it. Given the scale of illegal catches, it is virtually impossible for anyone to put their hand on their heart and say they have not, inadvertently, bought sold, or eaten, illegally caught fish. No one can back away from that, not the humblest fish and chip shop nor the most famous restaurant in the land‘. (Pg 155, Ch 10 The Slime Trail, Ebury Press.)

You can find it here:

And I suppose that takes us back to where we started – you’ve got to stand for something or you’ll fall for anything! Roll on Danish land-based farmed salmon and the ethical alternative it offers. We are pleased to finally be receiving you. Royal Nyborg Smokehouse (and its new cold-smoking ovens!!) is finally underway and a taste sensation is awaiting!

See you soon