Our Smoking Process

Smoking for all our seafood is done entirely by hand resulting in fish being placed in exactly the correct part of the kiln to pick up just the right amount of smoky flavour. Again, the smoking process is all about taking the right time to get it just right.

Our products are uniquely smoked via a manual process to ensure each one you receive is of the finest quality. And each one is created in a different way. There is one commodity that makes our process stand out - time. Our Isle of Skye Smokehouse, Skye cure smoked salmon, for example, is uniquely cured and smoked for much longer than usual, 5 days to be precise, using the most natural of ingredients - sea salt.

Our Crannog cure smoked salmon is smoked in our purpose built, decades old, brick kiln giving it a fabulous flavour that only years of smoking and experience can give.