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Help & Sales Hotline 01667 451051

 
 

CLUNY FISH

MORE INFORMATION

 

 


Cluny Fish was established in 1969 primarily processing white fish, satisfying local and surrounding areas with a selection of locally caught fish from the Moray Firth. At this time there were around one hundred fishing vessels registered in Buckie and the port was known as one of the most progressive in Scotland.

In 1972, Cluny Fish developed the into the curing of Sprats and Herrings for the Scandinavian markets, producing thousands of barrels continuously for 16 years. During this time they mastered the art of curing and began lightly curing fresh Scottish salmon. Instead of using spices, Cluny decided to cure with Rum or Scotch Whisky along with other ingredients like sugar. Their smoking is only ever carried out over oak fires.

 Being a small family business each salmon from filleting to smoking is personally supervised by the owners thus ensuring all finished products leave the factory to our complete satisfaction.

In June 2006, the Paterson family bought the ailing smoking and curing company Shetland Smokehouse in the Shetland Islands, but unfortunately, due to economics a commercial decision took place to relocate the business in April 2008 to the companies headquarters in the North of Scotland at Buckie, where it operates along side its sister company Cluny Fish, to this day they are still sourcing the best of Salmon from the Shetlands, for a world audience.

At Cluny Fish/Shetland Smokehouse they take real pride in the quality of what they offer their customers.  Cluny operates at a very high standard and select only the best raw materials which their trained staff handles with expert care.  

Cluny's commitment is to ensure that they provide the very best products in the best possible condition.

Commitment to customer service, product safety, hygeine and quality takes top priority.

In the last 24 months Cluny have made considerable investment in both the smokehouse and its workforce to ensure that they retain and imprve on these high standards.


 
 



 
PLEASE NOTE :- Much of the above information was supplied to us by the Smokehouse concerned

 

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