The Argyll Smokery source Salmon and Trout from Scotlands remote West Highland sea lochs in order to make their award winning smoked fish products. The skilled craftspeople use their bespoke dry cure which is applied by hand and their fish is smoked in small batches, creating a unique flavorful smoked Scottish fish.
John Ross Jr are an Aberdeen fishmonger and producer of Smoked Salmon. They use traditional brick kilns to smoke their salmon and are one of few places that still use this traditional method. They offer a range of fish and Scottih fine foods.
Inverawe Smokehouse can be found on the West Coast of Scotland, and they source their salmon from sustainable farms either off the Argyll or Shetland coasts. They are an award winning family run business and they use traditional smoking techniques to create their products, giving them the a true taste of the Highlands.