Smoked Products

We offer a range of smoked products including salmon, mackerel, eels and sprats.  Our Scottish salmon is locally smoked by a fishmonger who salts the fish for 15 hours, washes and then dries it thoroughly.  It is then placed high up in a smokehouse over American White Oak chippings for 24 hours to dry, so that it takes on the distinctive flavour of the oak, without cooking the fish.

We also sell hot smoked chilli salmon which follows a similar process, but it is cooked for between 2-4 hours lower down in the smokehouse to cook the fish whilst being basted with a chilli marinade.

Our Dutch smoked eels are also smoked the same way as the hot smoked chilli salmon.