: Look for "Scottish Salmon" rather than just "Scottish Smoked." The latter may be salmon imported from Norway and simply smoked in Scotland. Storage and Serving Tips Smoked mackerel
: Many producers add sugar to mask the taste of lower-quality fish. Unless you are specifically buying Gravadlax , sugar is generally a red flag in the smoking process. buy scottish smoked salmon online
A small independent producer using salmon. Their fish is cured with salt and smoked over whisky barrels, resulting in a sweet, subtle flavor without overwhelming smokiness. Inverawe Smoked Foods, Fine Meat & Game Food manufacturer Taynuilt, United Kingdom : Look for "Scottish Salmon" rather than just
Based in London but using Scottish salmon, they use the "London Cure" (just salt and oak smoke). They offer both "lean" (thinner slices from the top) and "fatty" (buttery slices near the skin) options. Smokin' Brothers A small independent producer using salmon
This smokehouse uses a ventilation system that mimics Nordic winds. Their salmon is sliced thicker (sashimi-style) to highlight its buttery texture.
: They fly in traditional cold-smoked salmon from Scotland once a month. Their product often carries a Royal Warrant and is smoked over whisky cask chips.