“I started working with salmon when I was 13.

(11/05/19)

 I learned how to slice.”

The narrow walk up to The Manchester Smokehouse in Cheetham Hill, England, doesn’t at first give you the impression of such a place.

But, when you see the facilities and how each piece of salmon is made, you realise where you are.

Owner Richard Hyman is no novice either..........................................................


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https://salmonbusiness.com/