Loch Duart Salmon
Our prime Loch Duart Scottish salmon 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 salmon 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.
Smokehouses smoking Loch Duart salmon
So, we’re proud to be able to introduce six wonderful and very different smokehouses which smoke Loch Duart Scottish salmon. You can buy direct from all these great producers. See below for details.
Website: Pished Fish
Based on the west coast of Scotland, this small family enterprise expertly smokes Loch Duart Scottish salmon and 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 smokes Loch Duart Scottish salmon in 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.
Website: Caithness Smokehouse
This small family run business in the village of Shielding in the Highlands 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
Smoked Loch Duart Scottish salmon is available from The Valley Smokehouse where proprietor, Jonathan Newberry, has 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.
Website: The Valley Smokehouse
Situated in the far north of Scotland with magnificent views of Ben Loyal and the Munro of Ben Hope, the Kinloch Smokehouse produces a range of high quality, locally-sourced fish and game products using traditional methods with no additives or colouring.
Website: Kinloch Smokehouse