Mark Dacey

Mark is another one of our long term employees (8 years). Mark is yet again a crucial part of the making of our beautiful smoke fish as he is the ‘Chief Curer’. What we mean by this is that Mark brines all of the fish we produce in a precise ratio of salt to water mixture; we do this as it is an important process to ensure a correct shelf life.

Although Mark’s main part is to brine the fish he is never afraid to get stuck in and help with numerous jobs around the yard. For example he is always the first one in the packing room early on a Friday morning preparing the delicately packing the kippers ready to go on sale straight away.