These fish are carefully selected for size and quality before being placed in a bed of sea salt and brown sugar and then a second mixture is placed carefully across the fillet and left overnight to absorb some of the moisture and to let the mix penetrate the fish.
The salt is then washed off and the fish is allowed to dry before being placed in the smokers and smoked using wood chips from old whisky barrels. The sides of salmon are smoked for approximately 18 hours at a low temperature to let the smoke impregnate the fish and give it its unique taste. |
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- Find out how to slice Cold Smoked Salmon and Gravadlax
- Find out about our farming methods and environmental practices
Slightly smaller salmon are carefully filleted before having their pin bones removed and placed into a solution of salt water for an hour or so, then placed on trays to drip dry before being put into the smokers. The smokehouse then cold smokes them for approximately 7 hours before increasing the temperature of the smoke, slowly roasting the salmon in an oven full of whisky smoke. Unlike many other smokehouses we lightly cook the fish so that the moisture and flavour is trapped within.
We supply the hot smoke also known as roasted salmon or bradan rost (gaelic) in either whole or half sides (440-500grams). |
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 This is marinated salmon that has had a mixture of sea salt, sugar, pepper, dill and a touch of brandy placed on each fillet before they are placed back on top of each other and weighted down in order the press out some of the moisture.
 The fish are then refrigerated and turned frequently until mature.
We supply gravadlax in the same size packs as the cold smoke salmon.
Our own dill sauce is a great complement to the gravadlax.
 We do not in fact smoke these ourselves but instead source our kippers from the only true remaining Kipper smokery on the banks of Loch Fyne in Tarbert .The family business has been handed down for at least 3 generations. This product is not only a winning formula but uses no artificial dyes or colour.
 Duck is an excellent meat to smoke as it has so much natural fat that it is very hard for it to become dry, which is a danger with smoked meats. The breasts are smoked whole and then hand sliced, packed on boards.
The result is a fine tasting product; which is excellent with a simple salad and a balsamic dressing.
 The red deer on Arran are a unique strain having been isolated from any outside influences for thousands of years. We take some of the finest does that by necessity have to be culled, and then have the haunches jointed by Galbraith’s the local butcher before marinating them for eight days. The meat is then left to dry for ten days before being smoked for a minimum of 72 hours, the result being a strong tasting meat that reflects the spices that have been used in the marinating.
The pâté, and the small and large gift packs are packed in polystyrene boxes with coloured paper to hold them in place.
The Deluxe gift pack is presented in a wicker laundry basket with the contents being held in with a strong clear polystyrene wrapping which shows off the products as they are unwrapped.
 
The Super Deluxe gift pack is packed in a delightful wicker picnic basket which has a lasting use even after the contents have long been consumed.
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