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Malt Whisky Cured Smoked Scottish Salmon
£39.99 - £62.00
Ullapool Smokehouse finest malt whisky cured Smoked Scottish Salmon. Indulge in the Unforgettable Flavor of Our Finest Malt Whisky Cured Smoked Scottish Salmon. Immerse yourself in the rich heritage of Scotland's culinary traditions as we artfully craft and expertly smoke our premium salmon with the essence of fine malt whisky. Savor the perfect balance of smokiness and delicate whisky notes, a true delicacy that exemplifies our commitment to exceptional quality and taste.
Please select from options below of weight and size.
Customer Reviews
4.8 Based on 191 Reviews
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HS
10/30/2023
Henry S.
United KingdomExcellence in all respects.
Excellent service and communication and the Smoked Salmon is second to none. Delicious.
HS
10/30/2023
Henry S.
United KingdomExcellence in all respects.
Excellent service and communication and the Smoked Salmon is second to none. Delicious.
PT
10/23/2023
Phil T.
United KingdomExcellent
The product was 1st class as usual and I have already repeated the order for Christmas. Of equal importance is the customer service, which is excellent. Efficient, articulate and friendly. I would strongly recommend. Phil Townshend
LB
10/05/2023
Liz B.
United KingdomWe had a large buffet to cater for the smoked salmon was absolutely delicious everyone loved it . I would highly recommend this product
JS
08/07/2023
James S.
United KingdomDelicious flavour
Another delicious product from Ullapool - a wonderful holiday treat.
ABOUT ULLAPOOL SMOKEHOUSE
WHY ULLAPOOL SMOKEHOUSE
Ullapool Smokehouse is a small, traditional smoking business, based in the fishing village of Ullapool, in the far North West of the Scottish Highlands. Our aim is to produce the very best quality, traditionally smoked, salmon.
We use our knowledge and enthusiasm to produce smoked fish that tastes like the artisan product it should, rather than the commodity that it has become. Together we do all the work - from smoking to slicing, packing, selling and dispatching. We specialise in mail-order but also sell to a select number of quality hotels, restaurants and Fish buyers.
SMOKED FOR 12 HOURS
Before smoking, the fish is often cured with a mixture of salt and sometimes sugar or other seasonings. The curing process helps to draw out moisture from the fish, which aids in preservation.
The fish was traditionally smoked to preserve.
The process involves exposing the fish to smoke, which helps to dry and dehydrate it, making it less susceptible to spoilage.
However nowadays its more for the distinct rich flavour.
About The fish
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
WHAT MAKES IT TRADITIONAL?
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