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Great care is taken during every process involved
with the salt curing and oak smoking of our fish.
The process, done entirely by hand takes over two
days and the delicious smokey taste and succulent,
mouth-watering texture justifies the skilled work.
We take great pride in sourcing the best quality
fish, since this is a crucial element to the success
of the overall smoking process. Our salmon are
reared in the wild pristine waters of the North
Atlantic and great care and attention is taken
at each stage of their development. Our Scottish
salmon fillets are hand smoked to a traditional,
yet secret recipe.
The smoked salmon that results from this process
is undoubtedly amongst some of the finest in the
whole of Scotland.
After being hand-filleted, our fresh salmon are
dry-cured using Uig Lodge's time-honoured recipe.
In the true custom of good pure food, little is
added or taken away from the original fish; indeed
this is the secret to all good smoked salmon,
sourcing the right fish with the correct qualities
for the traditional smoking process.
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