The tradition of Gourmet's Choice salmon goes back almost 100 years when Daniel and Joan Sutherland started selling the fish they caught in the Moray Firth. Cod and Haddock were the main catch and Joan would gut and clean the fish and then sell them from door to door from a wicker creel on her back.

Their son then went on to develop the business by building a smoke house in which the fish were hung for up to four hours in smouldering beech and oak wood shavings. Rather than going to sea the best fish were bought for smoking.

The current Chairman of Gourmet's Choice, Alex Sutherland made his way up in the business learning all aspects of the process. In the early days the smoking was mainly with whitefish and the odd salmon specially smoked for a customer.

Now the business is focussed on Smoked Salmon with an international market. The Sutherland family is synonymous with excellent smoked fish in the North-East of Scotland and that tradition continues to this day through Gourmet's Choice.