Uig Lodge Smoked Salmon is made exclusively in the Lodge Smokery. The process, which is done entirely by hand, takes at least two days. Each is fish is treated individually and even the

prevailing weather conditions at the time of the smoke are taken into consideration. The fresh fillets are cured in salt for several hours, washed and then placed into the kiln. Then, when dried, the pure oak chips are lit and smoulder away releasing the wonderful aroma that gives that distinct traditional flavour.

After smoking the sides are allowed to cool for an hour before being trimmed, boned and vacuum packed ready for dispatch. As a result of this process the delicious smokey taste and succulent, mouth watering texture is a unique find in this day and age. This is largely due to the skill, dedication and vast experience of Kenny Mackay who manages the Smokery. He will not divulge the intricacies of his recipe but emphasises that ‘simplicity’ is the key!

We are sure that you will find the smoked salmon produced from this remote and breathtaking spot perfectly complements its stunning surroundings.

Sides can be sent out either whole or hand sliced. We also provide 230g and 450g sliced and interleaved packs.

See our range of smoked salmon products and order online:

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