Skipness Smokehouse’s premium undyed hand cut Scottish Smoked Haddock is responsibly sourced from fishing boats operating in the waters around Scotland

Our hand cut Scottish Undyed Smoked Haddock Fillets are wet brined in a sea salt solution and then cold smoked for a short period, taking on their pale colour as they hit the air following removal from the kiln. Whenever we can we like to buy our white fish from boats using a seine net.

This method entrapes the fish but avoids towing along the sea bed which makes it a much more sustainable and environmentally way of fishing. seine netting is mainly practised on the west coast of Scotland. A seine net is a long net with floats on top and weights on the bottom, the net is set from the boat and two ropes are used to haul and herd the fish. To catch the fish, the lead line is pulled in, which closes the bottom of the net and prevents the fish escaping.

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