We choose the finest salmon from the clean, remote, tidal waters around Scotland. Wherever possible we source our salmon from Loch Duart, one of the pioneers of salmon welfare and are naturally RSPCA assured. We have tried smoking salmon from Norway, The Faroe Islands and Iceland but this salmon is by far the best we have found. Leaner than most farmed salmon, but with the perfect amount of fat for smoking, these fish are selected by sushi houses the world over, which is good enough for us!
Every process we conduct is carried out by hand, from filleting and curing to smoking, slicing and packaging - no heavy machinery here. We use the finest ingredients, from well known brands of single malt whisky and gin to the fresh botanicals that go into making every single pack of our smoked salmon unique and delicious.
We slow cure the salmon in booze and botanicals which leads to more water loss, a firmer texture and richer flavour - think of the difference between good and bad bacon.
We smoke gently. We don't believe in smoking away the flavour of the fish, we want you to be able to taste the fish and the complementing cure that we've used.
We slice the smoked salmon in thick, sashimi style slices. This allows you to experience the full flavour profile of our salmon. The rich, flavourful outer layer - where the smoke and the cure has really worked its magic. Then the creamy, buttery inner flesh of the fish. You won't go back to slimy wafer thin sliced smoked salmon once you've tried it this way.
We arrange, package and vacuum seal each pack by hand - how else could we make sure every pack is in tip top condition?