The Smokehouse

Our recipe for success, to produce what we think, and what many of our customers say, is some of the most deliciously smooth and distinctive tasting smoked salmon you will find anywhere, is based on the principle of keeping things simple.

Our freshly delivered salmon are hand filleted before being bedded down in salt for the preserving/curing process to begin. This takes place overnight. In the morning, the individual sides of salmon are rinsed in fresh water before drying naturally.

Finally, the smoking can begin. Keeping with tradition, oak sawdust is lit in the smokehouse where the slow, smouldering smoke eventually provides our salmon with its wonderful additional flavours.

Depending on factors such as the humidity and temperature, the salmon can remain in the smokehouse for up to 72 hours before being taken out and allowed to rest at a cold refrigerated temperature.