Gently cured and smoked over oak and beech wood chippings in our traditional kilns which date back to the early 1900’s, After the smoking process the salmon is  vacuum sealed, trapping all the natural goodness of the cure and giving it the shelf life it deserves.
Considered by many a connoisseur, to be the finest smoked salmon in Scotland. .

Grants believe their Traditional Smoked Salmon is the benchmark by which all scottish smoked salmon should be judged.
The complete bloodline has been carefully removed from the finest fillets prior to them being smoked for 8 hours over oak. The finished product is smooth, rich tasting, has been "D" sliced and vac packed.

A 454g pack of Ross's truly traditional and classicly cold smoked Traditional Smoked Salmon – D sliced. Smoked over oak and beech chippings in their red brick kilns dating back to 1857, this pack is the perfect size if you’re having guests for a dinner party (serves 8-10 people for starters) or if you’re making canapés or blinis – serves 20-30.

Bradan Orach  Smoked Salmon (Golden salmon in the Gaelic). Fresh salmon  is cured with sea salt then strongly smoked for at least 24 hours , giving it a full rich flavour in the traditional Highland style.

SMOKINESS

Classic and more lightly smoked Cold Smoked Salmon from the Loch Fyne Smokehouse. Loch Fyne Classic Smoked Salmon is delicately flavoured. The fresh salmon fillets are dry cured with sea salt and brown sugar and then smoked over oak chips from whisky casks. Classic Smoked Salmon is smoked for approx 12 hours, D cut and vacuum packed.

SMOKINESS