Smoked Salmon

Smoked salmon and the riesling grape have suffered a similar fate over the years. Once seen as delicacies, perhaps the preserve of the wealthy, both grape and smoked fish have seen a move to mass production and an undermining of quality.

There is little to compare with the taste and texture of wild salmon, but one is, perhaps, constrained by the expense and, from a personal point of view, the concerns about the impact of netting on a population of fish that has every appearance of being in some trouble.

The answer is, of course, to eat farmed fish, but this in itself is not a clear-cut choice. The quality, for one thing, is frequently second rate, with lazy, lardy fish reared in the still waters of highland lochs producing greasy, flabby meat when smoked. Again there are environmental concerns, as the intensive production associated with such farms give rise to disease and parasite infestation that impact heavily of nearby wild populations.

The only happy choice is to find a supplier who farms quality fish in a sensitive manner and we have managed to do just that in The Hebridean Smokehouse.

The fish here are farmed in sea currents, meaning a) that they have constantly to swim in order to hold station, thereby ensuring firmness and good, tight texture to the meat and b) that diseases and parasites do not have a chance to flourish.

The fish is then smoked in peat, rather than wood chips. This imparts a unique and intense flavour to the fish. On a personal note, I have been eating the fish from this source for years and absolutely love it.

Don't just take my word for it. Prue Leith described this product as "the best in the world". Albert Roux added, "A beautiful product...in a world of its own".

Certainly not the cheapest, but for a treat, unbeatable.

How do I order?
The easiest way is via our sister website www.thedailydrinker.co.uk.

Alternatively, feel free to email Caspar or call us on  +44 (0)1380 827 291

How much do I need?

When buying for a main course, we recommend:

-          100-125g for two people (200-250g for four) if buying packets of slices

-          75g per person from a trimmed and sliced side

-          80g per person from an unsliced side

(When buying a side of salmon, allowance needs to be made for the weight of the skin and some of the meat that is unsuitable for serving as slices.)

Are bigger sides available?

Yes, sides of salmon up to about 2kg in weight are available. Please contact us if you require a size greater than those shown above.