Smoked Fish

All our smoked produce is free of any added colour and preservatives, we use only pure salt and smoke using a totally traditional process dating back to the days before food dyes, chemical preservatives and electric kilns became standard.

This attention to detail has allowed us to create a range of products which are succulent and full of flavour - just as they should be - a wonderful taste of bygone days.

We use two methods of smoking, hot and cold.

People often ask the difference between finnans, smokies and smoked haddock fillet.
Finnans are whole haddock headed and gutted. Then they are split and opened up. They are then cold smoked, so when finished they will need to be cooked.

Mallaig Smokies are whole haddock headed and gutted, and then hot smoked so that they are cooked when finished. To confuse us they are normally cooked before eating although they do not need to be!
Smoked Haddock Fillet is simply a fillet of haddock cold smoked and therefore needs to be cooked before eating.

smoked fish
Smoked Haddock fillets
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Finnan haddock
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Smoked sprats
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Smoked seconds fillet (ideal for pies, soups, etc.)
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Mallaig smokies
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Hot Smoked mackerel - plain
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Hot Smoked mackerel - peppered
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Hot Smoked trout fillet
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