Brief explanation of Smoked Fish.
Most fish is cold-smoked, meaning at no point will the temperature be allowed to exceed 34°C. Cold smoked products include: Haddock and Kippers.These products need to be cooked before consuming.
Hot smoking on the other hand, is the slow raising of the kiln temperature to in excess of 60°C to cook the product. No further cooking is necessary.
We are are now sourcing most of our smoked fish from the small village of Whitehills, which is a traditional Scottish village on the beautiful and rugged coastline of the Moray Firth, West of Banff and just along the road from Cullen. Originators of Cullen Skink. Every morning the Smokers drive to Fraserburgh to collect fish from the early boats to turn into the selection below.
| Smoked Fish - fresh not frozen. |
 | Arbroath Smokie. Only Haddock can be used to produce a Smokie and only smoked haddock from Arbroath is legally allowed to be called an arbroath smokie. Spink of Arbroath have been smoking fish for several generations and the resultant golden brown fish is truly a mouth watering experience. Hot smoked - Sold as a pair know as a string. | £5.75 |
 | Undyed smoked Haddock. Skin -on Scottish naturally smoked fish without the artificial dye. Smoked in the town of Whitehills over oak shavings from Speyside Cooperage giving the Haddock the wonderful smokey taste with no other additives. Cold smoked - sold as fillets. Approx 500gms. | £12.00 a kg. |
 | Scottish Kippers. The finest Herring caught in the coldest waters off the coast of Fraserburgh. Filleted and left with the head on, they are smoked in the same way as the Haddock above. Cold smoked whole fish. | £7.00 a kg. |
 | Smoked Mackerel fillets with garlic & peppers. Smoked Mackerel fillets from Aberdeen. rich in Omega 3 oil with a great flavour. Two fillets per pack approx 200gms. | £3.00 |
 | St James Scottish Smoked Salmon. Premium quality Scottish Salmon is hand-picked,filleted and dry-cured using a bleand of Demerara sugar and natural sea salt. it is then gently smoked over smoldering Bladnoch whiskey oak chips, to give St.James smoked Salmon it's distinct yet delicate flavour. Scottish Salmon, farmed, smoked and packed in Scotland. One side of St James Smoked salmon, skin on - 1kg. One side of St James smoked Salmon, skinless - 1kg 700gms St James smoked Salmon | £15.00 £18.00 £9.50 |