Our Seafood

Isle of Skye Smokehouse works closely with local fishermen from the Isle of Skye, Mallaig and other ports around the west coast of Scotland. We have long-established relationships with these fishermen to ensure the seafood we supply to you is the freshest and best quality.

We advocate the use of traditional, sustainable methods to ensure that our business does not unbalance the aquatic ecosystem.

Each of our smoked products has been developed following many years of scrupulous attention to detail and a passion for ensuring we offer you the best we possibly can. Our products are uniquely smoked via a manual process to ensure each one you receive is of the finest quality.

Each of our smoked products is created in a different way. Our Isle of Skye, Skye cure smoked salmon is uniquely cured for much longer than usual - 5 days to be precise - and then smoked using chipped whisky barrels from the smokehouse's local distillery. 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.

For more information on how each of our seafood products is created, visit our seafood shop or take a look at our recipes and serving suggestions.  You can visit us at our seafood restaurant in Fort William as well, which serves the same quality, fresh seafood.