Great care is taken during every process involved with the salt curing and oak smoking of our fish. The process, done entirely by hand takes over two days and the delicious smokey taste and succulent, mouth-watering texture justifies the skilled work.

We take great pride in sourcing the best quality fish, since this is a crucial element to the success of the overall smoking process. Our salmon are reared in the wild pristine waters of the North Atlantic and great care and attention is taken at each stage of their development. Our Scottish salmon fillets are hand smoked to a traditional, yet secret recipe. The smoked salmon that results from this process is undoubtedly amongst some of the finest in the whole of Scotland.

After being hand-filleted, our fresh salmon are dry-cured using Uig Lodge's time-honoured recipe. In the true custom of good pure food, little is added or taken away from the original fish; indeed this is the secret to all good smoked salmon, sourcing the right fish with the correct qualities for the traditional smoking process.

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