Inverawe Classic Smoked Salmon – 100gm

INVERAWE Truly traditionally smoked salmon follows a process that dates back some 2,500 to 3000 years. Fish was smoked slowly over smouldering oak logs in brick kilns. When we started smoking fish back in the 1970s our aim was to try and stick to the traditional smoking methods dating back as they do. We smoke our fish in our own brick kilns over slow burning oak logs. The process is one that can take anywhere between 36 to 72 hours - it is entirely dependant on wind, humidity, precipitation and temperature. The salmon is ready only when it is ready and it’s up to our master smokers to know instinctively when the fish can be removed from the kilns where it has both smoked as well as cured during this lengthy process. The result is a remarkable, subtle blend of oak smoke and salmon. Time, sustainably sourced fish and local Scottish oak makes for something we are very proud of and something that is consistently awarded for its excellence. We hope you enjoy it as much as we do.

Our traditional way of wood smoking flies in the face of modern production because we rely on real people taking their time and using age-old skills rather than cutting corners with rows of machines. But we think you'll agree when you taste our hot smoked salmon, or any of our many other smoked foods, that the end result is worth the wait.

Although this way is more time consuming and labour intensive, the end result surpasses all expectations.

Smoking is one of the oldest ways of preserving foods and at Inverawe Smokehouses we continued this ancient art in our traditional smokehouse design. This method retains the real taste of properly smoked Scottish fish.