Our Salmon

Smoked salmon is only as good as the quality of the original fish that is sourced. That’s why we source the best we can: Organic from the Shetland Islands.

The whole farming cycle of our salmon is organic. The smolts are produced from eggs that have been stripped from organic broodstock. The fish in seawater cages are stocked at low densities, no more than 10kg of fish per cubic metre of seawater. No medical treatments are used in this process.

Organic fish are fed by hand and the feed is purely organic. It contains no artificial colouring and includes 10% shrimp, a natural source of pigment in the diet of wild salmon. This results in a paler, more natural flesh colour. The feed contains no GM ingredients.

Each farm is closely monitored by independent quality control inspectors and each case of salmon carries the Shetland Seafood Quality Control mark ensuring full traceability to the source.

The salmon arrives overnight in Suffolk, direct from Scotland, packed in ice. Here, on the banks of the Alde Estuary at Iken Cliff, the salmon are filleted, cured overnight in salt before being smoked very, very slowly over oak sawdust. It’s the time and care taken in the smokehouse that gives our salmon its delicious taste and texture.