What makes it traditional?
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.