Scottish Smoked Salmon

Loch Fyne has been curing and smoking fish in Scotland
since the 1970s, using traditional methods handed down
through the generations.
They dry cure fresh salmon fillets with our own recipes of
sea salt and sugar. Curing has been used for thousands
of years and not only preserves the fish but enhances
the flavour and texture.
Their master smokers then fire their kilns with oak wood
chips, and slowly and gently smoke the fillets. Their work
takes skill, care and a passion for their craft, resulting in
the perfect taste, character and nuance of flavour for
each of our small batches of smoked products.