Blog

Probably the smallest commercial smokehouse in the world ;-).                   Actually it takes about 14 hours of process time spread over 4 days...

I use salt to adjust the texture (by reducing moisture) in the final product and as a flavour enhancer. I do not use salt as a preservative as the ...

              With time, practice and patience I have learned to remove the fat, red muscle, and bloodline revealing the pure flesh of the fillet. ...

For years I have been honing the whole of my smoked salmon process. My path takes me further and further away from typical commercial production an...

There's no substitute for carbon steel. One day I'll discuss how I sharpen my knives. With time and a lot of patience I slowly reveal the pure fles...

All 3 cuts which I offer are unique in flavour and texture. Due to it's thinness I must devote all my experience to only removing the thinnest laye...

There's nothing more humbling in Shetland than witnessing the power of nature. It controls our lives. Those of us who choose to lay ourselves befor...

Tomorrow I will get up early and prepare another salmon, cure it in sea salt, make fresh oak sawdust and start smoking the two skinless sides. It's...

Improving, one fish at a time. I don't plan on retiring. Just improving. One day I'll have to stop. But I hope that's many years away. Should I sti...

This part still makes me nervous. I am slowly perfecting my skills. Turning away from commercial filleting practices in favour of pristine fillets ...

I would say that how I fillet is more akin to carving. My knife finds it's way along the path between flesh and bone. It's a slow gentle process. N...

I wear rubber gloves.  The knife is more than just a cutting tool. I feel how the knife vibrates as it passes through the flesh of the fish. Scrapi...