Our Farming Methods
Some of the best seafood can be caught in the waters off the west coast of Scotland, a fact around which Tim and Fran James have based their business.
Tim, who was involved in the fishing industry prior to the opening of their first restaurant, still creels and occasionally puts out a bagnet in the clear waters of Loch Fyne, Skipness, to catch the odd wild salmon and seatrout. |
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The farmed salmon that Arran Smoked Products uses are sourced from one independent fish farm in the North west of Scotland which is a member of the freedom foods organisation and runs a sustainable salmon policy; large open water pens with low stock density 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 these fish farms also help to preserve and improve the environment, wild salmon, fish, shellfish and the seabird population.
Arran Smoked Products are wet brined using sea salt or in the case of salmon, dry salted using a mixture of sea salt and dark brown sugar.
The salmon are then left to dry for 24 hours before being placed in the kiln to smoke. The smoke is a mixture of old whisky barrels from the Glenmorangie cooperage to the north west of Edinburgh.
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