The salmon that Arran Smoked Products uses are sourced from Loch Duart, an independent fish farm situated in North West Scotland; which has a sustainable salmon policy and is a leading member of the freedom food organisation. The fish are reared in larger than usual pens at, consequently, lower than average stocking densities. |
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They are not fed any antibiotics. Tim selects the fish for smoking by accepting only those that can develop naturally, so that the muscle-tone and texture of the flesh is as indistinguishable as possible from river-caught salmon, the reason being that good farmed salmon production is a sustainable enterprise.
Arran Smoked Products are either wet brined in sea salt or, in the case of the salmon, dry salted using a mixture of sea salt and dark brown sugar and left for a longer period than most commercial smokeries before being placed in the kiln. The smoke itself comes from burning wood chips of open-grained American oak, saturated in whisky, which comes from the discarded casks of the Glenmorangie cooperage just north of Edinburgh.
Our products can be obtained in the following ways:
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