Frequently Asked Questions

Where do you source our Raw Materials?             

Our salmon comes from an independent fish farm in the extreme north-west of mainland Scotland.  The farm adopt a sustainable salmon policy.  This means large pens with lower stocking densities and no antibiotics.  Fish farming can be a positive economic benefit to the fragile economy of the Highlands and Islands, and by working closely with local environmentalists, fishermen and river authorities also help to preserve and improve the environment, wild salmon and seabird populations.

Other raw materials, such as venison, duck and chicken are sourced carefully from local suppliers with the highest reputation.

How do you Make Your Smoked Salmon?              

The salmon is dry salted using a mixture of sea salt and dark brown sugar and left for a longer period that most commercial smokes before being placed in the kiln.  The smoke is a mixture of old whisky barrels from the Glenmorangie cooperage just north of Edinburgh.

Apart from Mail Order, where else can Arran Smoked Products be Obtained?  

Tim James, the proprietor, can be found at the weekly Farmers Market in Castle Terrace, Edinburgh on Saturday mornings, or at the Stirling Farmers Market on the second Saturday of each month.  Should you find yourself on the Isle of Arran, products may be purchased directly from the Smokehouse Shop.

How do I order, and how are the Products Packed and Shipped? 

Please refer to Terms and Conditions, where these matters are covered.