Our Scottish Salmon
We use farmed Scottish Salmon and Scottish Trout. Here is a little background on the life of a salmon and how it is prepared for your enjoyment.
Salmo Salar, the North Atlantic Salmon is the King of Fish in Scotland and is generally regarded as providing the finest smoked salmon which gives it worldwide acclaim.
The Highlands of Scotland not only contain some of the most dramatic and beautiful scenery but as Europe’s last wilderness it is sparsely populated and therefore remarkably unpolluted. Many valleys and mountaintops are only available to very determined walkers and climbers. It is the waters of these remote areas that provide the ‘nursery’ for the emerging salmon eggs. The wild smolts (young salmon) spend sometimes their first two years in fresh water. Only when the smolts reach a certain size are they able to swim in salt waters. The story regarding farmed salmon is almost identical, the same mountain fresh water or bore hole water is used to hatch the eggs and in which the smolts are reared until they are ready to go to sea where they are reared in large deep cages.
The baby salmon (or a smolt) will go to sea at a weight of from 40gms to 130gms and this will occur in late spring or early summer. These salmon will grow rapidly through the summer and winter to achieve weights of 1.5kg to 3kg in that first year and are called S1 or ‘one sea winter’ salmon, if they were wild they would be called grilse’. A Wild Grilse is a salmon that becomes sexually mature after being at sea for one year and seeks to return to its native river to spawn.
When the salmon reach approximately 4 kilos they are an ideal weight for smoking. More than 40% of their weight is lost before the smoking process begins. Eventually we have two sides of Smoked Scottish Salmon of about 1 kilo, which appear to be the most acceptable size for our tables or further slicing into smaller packs.
You will find individual descriptions of our smoked Scottish salmon to guide you on the ‘Order’ pages