Skipness Smokehouse’s Scottish Hot Smoked Salmon is a premium quality hand crafted gourmet food, renowned for its succulent flavour and its moist and flaky texture.

Our dedication to crafting this unique Scottish Hot Smoked Salmon means unlike other smokehouses we use less salt in our brine and do not take the kiln to such a high temperature, this prevents the fish drying out. However, the process restricts us to a shorter shelf life than our Scottish Cold Smoked Salmon.

We source our quality fresh salmon exclusively from Loch Duart. This responsibly farmed Scottish salmon is bought round (whole) and then carefully hand filleted by our skilled staff before having its pin bones removed and then placed into a wet brine of sea salt for an hour and a half it is then placed on trays to drip dry before entering the kiln. Skipness Smokehouse then cold smokes the fillets with mature malt whisky barrel oak smoke for approximately 7 hours before increasing the temperature of the smoke, slowly roasting the salmon this product is also known as Bradan Rost (Gaelic)

Skipness Smokehouse offer hand crafted, luxury Cold and Hot Smoked Salmon, Loch Fyne Kippers, Smoked Mackerel, seasonal delicacies such as Smoked Duck and our irresistible Smoked Fish Pates all produced in small batches at our artisan smokehouse.

The business was established  in 1990 on the Isle of Arran and in 2016 relocated, back to the family farm, at the top of the Kintyre peninsula, in the picturesque village of Skipness. The smokehouse, is situated in the grounds of Skipness Castle, just a small ferry ride away from the Isles of Arran, Islay, Jura and Gigha.

Storage

Our Scottish Hot Smoked Salmon has a 10 days use by date following vacuum packing and can be frozen for up to 6 months