Smoked salmon was introduced into the UK from Eastern Europe. Jewish immigrants from Russia and Poland brought the technique of salmon smoking to London's east End, where they settled, in the late 19th century. They smoked salmon as way to preserve it, as refrigeration was very basic. In the early years they were not aware that there was a salmon native to the UK so they imported Baltic salmon in barrels of salt water. However, having discovered the magnificent wild Scottish salmon coming down to the fish market at Billingsgate each summer, they started smoking these fish instead. The resulting product took off as a gourmet food and was introduced into the fine dining and delicatessen trade and indeed became one of the most popular gourmet foods across the western world through the 20th century.
Scottish smoked salmon is considered a delicacy, with great efforts made by producers to follow traditional curing and smoking methods to prepare the fish.
We stock Smoked salmon from variety of producers (Inverawe Smokehouse, Edinburgh Smoked Salmon and the Summer Isles Smokehouse) using cold and hot smoking methods..
Loch Fyne Bradon Orach Smoked Salmon 200g
Loch Fyne Bradon Orach Smoked Salmon 400g
Loch Fyne Bradon Orach Smoked Salmon Sliced Side 1-1.2kg
Grants Smoked Salmon D sliced pack 100g
Grants Smoked Salmon D sliced pack 200g
Grants Smoked Salmon D sliced pack 450g
Grants Smoked Salmon D sliced side 1kg