What makes us different?

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. Once the fish has been landed the curing process starts which adds to the unrivalled quality and taste of Isle of Skye Smokehouse seafood.

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.