Fresh Loch Duart Salmon
Our prime Scottish salmon have rightly earned an international reputation for quality and taste. They come from our own unique Scottish brood stock – the last of its kind in Scotland and are streamlined and beautiful, like wild salmon.
Our approach to farming follows natural processes as far as possible – low density stocking, minimal intervention and respect for the environment. The result? Scottish salmon of outstanding quality and taste, served by name in leading restaurants all over the world.
Now you can order from our online shop and enjoy the great taste of Loch Duart fresh salmon straight from your freezer.
For Frozen Loch Duart fillets (20 x 140g fillets) – go to www.lochduart.com/shop
(UK mainland customers only)
Smoked Loch Duart Salmon
We’re also proud to introduce five wonderful and very different smokehouses which smoke Loch Duart salmon. You can buy direct from all these great producers. See below for details.
Take a scented, boozy journey with Pished Fish – thick sliced, tender fillets of Loch Duart salmon flavoured with invigorating botanicals and perfumed with aromatic smoke. Website: Pished Fish
Based on the west coast of Scotland, this small family enterprise brings together a wide range of fresh and smoked fish as well as a selection of Scottish delicacies which meet the highest standards, all sourced from small independent suppliers committed to sustainable and environmentally friendly farming. Website: Ardshealach Fine Foods
Caithness Smokehouse is an award-winning cottage industry committed to the production of gourmet quality, locally sourced produce. Nothing is rushed to produce rich, subtle flavours that cannot be matched by modern commercial smoking methods.
This small family run business keeps it simple. No bells, no whistles – just simply oak-smoked, hand sliced vacuum-packed Loch Duart salmon available in hot or cold versions. Simply delicious. Website: Loch Torridon Smokehouse
Exciting times at The Valley Smokehouse where proprietor, Jonathan Newberry, has now finished building his new smokehouse and retail premises at the Wheatsheaf Inn in Stone Allerton.
Interviewed by a local newspaper, Jonathan Newberry said, ‘We are a little smokery but produce quality products. It stems from my cooking background and we do everything traditionally, all by hand and with no chemicals. This is a really exciting year for us. The pub was closed for a year and needed a lot of work but we are operational now, as is the restaurant, and the new smokehouse will be open soon.’
The former chef and his wife have run the business for 21 years after he packed up his chef’s whites and they now smoke food for top restaurants and chefs including Raymond Blanc and Taunton chef turned television cook Phil Vickery.
More news and new contact information for the smokehouse soon. Website: The Valley Smokehouse
Flaky Smoked Salmon
Finally, we’re delighted to be able to let you know that what was formerly the Loch Duart Smokehouse, back in operation as the Salar Hebridean Smokehouse, is producing its famous Flaky Smoked Salmon and adding additional smoked products using its specialised and unique process. The Salar Smokehouse uses prime superior Scottish salmon, not necessarily from Loch Duart, for its artisanal, small batch operation.