About Me

After 25 years of smoking salmon and nearer 60 years of filleting fish ( I could sharpen a knife and fillet a flat fish before I learned to write ) ! The smoked salmon I am now producing is a distillation of those years. I have designed and built my own smokers. Living on an almost treeless group of islands in the North Atlantic, I source the logs I use for smoking from the North of Scotland. I make the sawdust myself , to a fineness of my choosing and smoke skinless sides of farmed salmon for up to a week with lengthy chilled resting periods between certain smokings. I collect the farmed salmon I choose direct from the packing station and age the fish for a number of days on fresh ice before preparing them and dry salting the skinless sides . My smoked salmon is truly cold smoked , the ambient temperature in the smokehouse rarely exceeds 15.C and in winter can drop as low as -4C !
For my 'Mail Order' products...You will receive my smoked salmon as a number of individualy flint sliced vac packed portions of 40 grams minimum weight each. I only put a use by date of 10 days on any order . This is my guarantee of my product tasting as I wish you to enjoy it. Please store my product, unopened, in a fridge and do not open until you're ready to eat it. Prematurely opening the packet will destroy some of the textures and flavours I have taken days to instil into your smoked salmon treat ! Finally, I only produce very small quantities . Your complete purchase will be prepared by me. I hope that you will enjoy the experience. . . . .
Thank You .
David.

A Few Notes on Booking a Tasting Session.
To guarantee a tasting session please book at least 2 weeks in advance and use the booking page below.
'last-minute' bookings are often available and I would encourage you to phone or text me on:-
- 07387 681958 -
I will respond as soon as possible.
I do have heating in the workshop and I'm happy for you to be wearing your normal comfortable outdoor clothes. I also have somewhere for you to wash muddy / sandy boots !
Please arrive promptly. And please do not wear strong perfumes / aftershaves etc.
Finally chewing on gum is not permitted .
Thank you . David.
The Hand-Made Fish Company
Tasting Sessions at the Smoke House.
Daytime and Early Evening tasting sessions in the heated workshop. (available year round). Price £45-00 per person : Minimum 2 persons per session / 6 persons is a comfortable maximum per session. However seating for 8 persons is available upon request. Wheelchair accessible.
To make a booking select available date/time.
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