Our smoking process, which Alex Sutherland has developed over the years from his Great-Grandfather’s original smoked salmon recipe, is started as soon as possible after catch.

The process is crucial and still remains a family secret, but there are basically two stages.

The fish are prepared for the kiln by brining. At this stage the freshest fish are used and careful handling to preserve the texture and appearance is imperative.

During stage two the fish are placed in the kiln where smoke from burning oak whisky casks, caress and penetrate the salmon flesh to give that special award winning Gourmet’s Choice flavour.

No artificial chemicals or preservatives are used.

The combination of the freshest salmon, skill, experience and attention to detail, results in the production of the finest  Scottish smoked salmon available.

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