The last smoke on Henrietta Street
Follow your nose up the east‑side cobbles, past the foot of the 199 steps, and somewhere on Henrietta Street it finds you: oak smoke and herring, drifting out of a low building that has been doing exactly this since 1872. Fortune's is the town's oldest smokehouse and, these days, its only traditional one — the last of a trade that once lined the harbour.
William Fortune founded it, his son ran the beach donkeys alongside the fish, and the business has passed down five generations to the brothers who run it now, with a sixth coming up behind. Almost nothing about the method has changed. Herring are split from head to tail by hand, gutted, cleaned, and laid in brine for about forty minutes. Then they hang on rods over a sequence of fires — the first to dry them, a heavy oak‑and‑beech fire that burns through the night, a third to finish — for eighteen to twenty‑two hours. Nothing else is added. The deep amber colour and the sweet, smoky flavour come from the wood and nothing but the wood.
A kipper, worth remembering, is not a fish. It is a herring that has been through all of that; the word is a verb wearing a noun's coat. Inside, the walls are jet‑black and tarry with a century and a half of smoke, which feels right for a town built on a black stone. In the shop window an old card still advertises six pairs sent by parcel post — mail order down the railway line, decades before anyone thought to call it e‑commerce.
The romance has a hard edge to it. The North Sea herring the town once landed by the tonne collapsed under overfishing; a ban that came in the late 1970s and held for years finished off the local catch, and the fish now travel from colder, better‑managed waters to the north. What is left is a genuinely handmade thing, sold cash‑only from a counter that shuts when the day's fish run out. Get there before it does.