Our supplies of fresh salmon are only from the clear waters of Scotland's finest lochs and rivers.

• We use the traditional process - the simple brick smokehouse, employed by the company since 1935. Our cure is a balanced mix of dry salt and occasionally sugar, followed by the gentle natural light smoking process.

• No other additives are used, as these tend to detract from the perfect fresh flavour, the taste is quite superb.

• Smoked salmon is available by the Side, trimmed ready for carving, Sliced interleaved Sides or Sliced Packs to suit customers needs.

• We use a variety of packaging materials and customers own labelling is available on request.

• Gravadlax (Salmon marinated with dill) and Ginger cured Salmon are also available as Sides or Sliced Packs.

• WHOLE SIDES SMOKED SALMON
  THESE SIDES ARE STRAIGHT FROM THE KILN, WITH ALL BONES AND PELLICLE, VACUUM PACKED IF REQUIRED
• TRIMMED SIDES SMOKED SALMON
  THESE SIDES HAVE BONES REMOVED BEFORE SMOKING, PELLICLE ON, VACUUM PACKED.
• FULLY TRIMMED SIDES SMOKED SALMON
  THESE SIDES ARE READY FOR SLICING, ALL BONES AND PELLICLE REMOVED, VACUUM PACKED.
• SLICED D CUT SIDES SMOKED SALMON
  THESE SIDES HAVE ALL BONES AND PELLICLE REMOVED, HAND SLICED, EACH SLICE IS INTERLEAVED AND LAID BACK ONTO THE BACKSKIN. VACUUM PACKED.
• D CUT PACKS GRAVADLAX
  THESE PACKS ARE SLICED BY HAND. EACH PRIME SLICE IS INTERLEAVED, LAID ON PRESENTATION BOARD, VACUUM PACKED.

• PRE-WEIGHED D CUT PACKS
  THESE PACKS ARE HAND SLICED WITH INTERLEAVING PAPER BETWEEN EACH PRIME SLICE, LAID ON A PRESENTATION BOARD AND VACUUM PACKED.
• PRE-WEIGHED LATERAL SLICED PACKS
  THESE PACKS ARE SLICED WITH OUR CHALLENGER SLICING KNIFE ALONG THE LENGTH OF THE FISH, EACH LAYER IS INTERLEAVED AND FOLDED OVER, VACUUM PACKED.
• D CUT SIDE GRAVADLAX
  THESE SIDES ARE FULLY TRIMMED, CURED IN OUR SPECIAL RECIPE FOR 72 HOURS AND SPRINKLED WITH DILL. VACUUM PACKED
• D CUT PACKS GRAVADLAX
  THESE PACKS ARE SLICED BY HAND. EACH PRIME SLICE IS INTERLEAVED, LAID ON PRESENTATION BOARD, VACUUM PACKED.