Malt Whisky Cured Smoked Scottish Salmon

The farmed fish that we use is all Scottish and is local as you can get coming from Wester Ross Salmon. 

Wester Ross salmon are renown for the quality of the salmon they produce and have won countless awards worldwide, they are the best independent fish farmers in Scotland and still feed their fish by hand which causes the fish to swim harder, resulting in a fitter and less fatty, tastier fish. 

The stages of from birth to processing at Wester Ross Salmon 

OVA TO ALEVIN TO FRY

FRY TO PARR

GROWTH IN SEA WATER

CAREFUL HARVEST

PROCESSING

Well, it is dry cured using a large grain sea salt which takes over twelve hours to be gently absorbed.  It is then left in the chill room over night to develop a pellicle which adds a glossy surface to the flesh and helps the smokey flavour to adhere to it. 

We then place the fish in  our brick kiln and gently smoke over smouldering oak shavings from used whisky barrel staves without the use of artificially warmed air and forced ventilation.  This means our smoking process takes more time to complete. 

Our final secret ingredient is the malt whisky cure.  

But we cant tell you all about that, the flavour and texture of the finished products reflects the time and the effort that we put into them.   After the process is complete, we slice and pack and our standard is the traditional D-cut and everything is closely inspected to ensure quality assurance.