Victoria Island Smokehouse is a family-run artisanal fine foods producer with Swiss and Italian heritage, specializing in traditionally cured and smoked seafood such as salmon, swordfish, trout, and sturgeon. Initially established in Hong Kong, the company has expanded its operations to London to be closer to its sources, ensuring the production of high-quality smoked fish. They utilize traditional methods of curing, salting, and smoking, employing a blend of three different natural wood chips to impart distinctive flavors. The company is committed to sustainability, sourcing wild and responsibly farmed fish from recognized farmers.