Smoked Salmon
Our smoking is carried out at the Ullapool Smokehouse using traditional methods. Salmon is smoked in traditional style, dry-cured using sea – salt crystals before being vertically hung in the brick kiln. Here it is smoked using smouldering oak shavings from used whisky barrel staves, without the use of artificially warmed air and forced ventilation. This means that the smoking process takes more time and needs special knowledge and judgement in knowing just when the smoke is complete. Final secret ingredient is the malt whisky cure.
The flavour and texture of the finished products reflect the time and effort that is put into them.
After smoking, salmon is carefully hand sliced and packed. Hand-slicing ensures that every side is carefully scrutinised as a final assurance of quality.
All our salmon is certified to RSPCA standards.
