Smoked, cut and packed by our
Luss Smokehouse, nestled right on the banks of Loch Lomond in the conservation village of Luss, Argyll & Bute. We opened for business in late 2015 and employ all local people to skilfully undertake the art of smoking
All our products are smoked over Beech using sustainably sourced fish from the west coast of Scotland. Using only the finest and freshest fish from our network of trusted suppliers, each fish is individually hand filleted before gentle kiln smoking in the traditional way for up to 12 hours.
We select only young, lean salmon reared in coastal waters with a strong tidal flow that encourages them to keep swimming in the current - not only resulting in firmer flesh, but keeping them fit and healthy too.
Salt has been used since ancient times as a primary ingredient in preserving all types of food. As well as delivering exceptional purity, using salt in its most natural form also helps us enhance the beautiful natural flavours of our fish. We use different processes for our salmon & trout to make sure we get the very best from our fish.
Producing a light, delicate and slightly sweet smoke, we use beech wood as it never overpowers our fish's natural flavours. We only use wood from traceable sustainable sources. At Luss, we do two different type of smoking - 'Cold Smoke' & 'Hot Smoke'. Hot smoked involves heating the kiln to cook the salmon as well as smoke with delicate beech.