The salmon come from fresh, fast-flowing waters and are fed on a natural diet that reflects their choice in the wild. This means a better texture and taste - before the traditional smoking process begins. Only the best, carefully selected fish are used in the smoking process.
The smoking process is bespoke and still remains a family secret, but there are basically two stages. The fish are prepared for the kiln by salting, at this stage the freshest fish are used and careful handling to preserve the texture and appearance is imperative. During stage two the salmon are placed in the kiln where smoke from the burning shavings of oak casks caress and penetrate the salmon flesh to give that special award winning flavour.