Our Method

Smokehouse Steps
to Perfection

Filleting

The first step to filleting salmon is to have a very sharp knife. This is achieved by skilfully hand sharpening the blade. The most common size of salmon for smoking is 3-4 kg in weight.

A fish this size is about 3 years old and produces two pieces of smoked salmon about 800 grams – 1100 grams. The salmon are hand-filleted by Graham. He fillets about 40-50 fish per hour.

Filleting

The first step to filleting salmon is to have a very sharp knife. This is achieved by skilfully hand sharpening the blade. The most common size of salmon for smoking is 3-4 kg in weight.

A fish this size is about 3 years old and produces two pieces of smoked salmon about 800 grams – 1100 grams. The salmon are hand-filleted by Graham. He fillets about 40-50 fish per hour.

Boning

After the salmon are hand-filleted, there are 30 pin bones, which are carefully removed.

The fillets are then washed to remove any loose bones and scales and are placed in the cold room for around one hour to allow the water to drain off before salting.

Boning

After the salmon are hand-filleted, there are 30 pin bones, which are carefully removed.

The fillets are then washed to remove any loose bones and scales and are placed in the cold room for around one hour to allow the water to drain off before salting.

Salting

The fish are traditionally salted by sprinkling a dry sea salt onto the fillets. This salt is left on the fish for approximately 8-10 hours depending on the size of the fish. Graham knows exactly when the fish have had the perfect amount of time in salt, simply by the look and feel of the fillets.

Graham learned from his own and his father’s experience and, in turn, has passed this knowledge on to his children. The salt is then washed off using fresh water and the salmon is put back in the cold room overnight to allow the water to drain off. The salmon is now ready for smoking.

Salting

The fish are traditionally salted by sprinkling a dry sea salt onto the fillets. This salt is left on the fish for approximately 8-10 hours depending on the size of the fish. Graham knows exactly when the fish have had the perfect amount of time in salt, simply by the look and feel of the fillets.

Graham learned from his own and his father’s experience and, in turn, has passed this knowledge on to his children. The salt is then washed off using fresh water and the salmon is put back in the cold room overnight to allow the water to drain off. The salmon is now ready for smoking.

Smoking

Our smoke is created by burning beechwood. This infuses the fresh catch with a beautiful flavour and aroma. The smoke is fanned through our fish for about 8-10 hours, depending on the size. A further 8-10 hours of drying time is then required. This process requires the care that comes with many years of experience and is overseen very closely by Graham to ensure the fish is smoked to perfection. Because of the age and simplicity of our kiln, even the weather conditions from day to day affect the way the fish are cured.

After smoking, the fish is placed in a second cold room where it rests for 24 hours before slicing. This rest period ensures the natural oil contained in the fish can re-congeal before slicing takes place.

Smoking

Our smoke is created by burning beechwood. This infuses the fresh catch with a beautiful flavour and aroma. The smoke is fanned through our fish for about 8-10 hours, depending on the size. A further 8-10 hours of drying time is then required. This process requires the care that comes with many years of experience and is overseen very closely by Graham to ensure the fish is smoked to perfection. Because of the age and simplicity of our kiln, even the weather conditions from day to day affect the way the fish are cured.

After smoking, the fish is placed in a second cold room where it rests for 24 hours before slicing. This rest period ensures the natural oil contained in the fish can re-congeal before slicing takes place.

Slicing

The fish is sliced by hand and also by machine, depending on quantities and requirements. As with the filleting, it is very important to have an extremely sharp knife for slicing the smoked salmon. Graham can slice 25-30 sides of smoked salmon per hour and so if there are only a few pieces to slice, it is easier to slice by hand.

Once a skilled slicer like Graham has finished, there is no difference between hand and machine sliced. After slicing, the salmon is vacuum packed and prepared for dispatch. There are approximately 30 slices in a single side of salmon.

Slicing

The fish is sliced by hand and also by machine, depending on quantities and requirements. As with the filleting, it is very important to have an extremely sharp knife for slicing the smoked salmon. Graham can slice 25-30 sides of smoked salmon per hour and so if there are only a few pieces to slice, it is easier to slice by hand.

Once a skilled slicer like Graham has finished, there is no difference between hand and machine sliced. After slicing, the salmon is vacuum packed and prepared for dispatch. There are approximately 30 slices in a single side of salmon.