Prime Scottish haddock that is hand filleted then hung in our own traditional smoker. Once the haddock has been traditionally smoked over oak shavings from Speyside Cooperage, it is ready for the kitchen and the attention of the cook in a variety of dishes.

The finest Scottish Mackerel which is initially smoked over oak shavings from Speyside Cooperage before being cooked to a temperature of 86 deg C. Coarse black pepper is sprinkled over the mackerel to give some additional flavour.

The finest Scottish mackerel naturally smoked over oak shavings from Speyside Cooperage before being cooked to a temperature of 86 deg C.

The finest fillets of Scottish salmon naturally smoked over oak shavings from Speyside Cooperage before being cooked to a temperature of 86 deg C. Once tasted, never forgotten!

The finest of Scottish herring that is hand filleted then placed into our own tradtional smoker. Once the kipper fillets are hung in the kiln, the smoke from the oak shavings from Speayside Cooperage are left to mingle giving the kipper fillets a full and natural smoke flavour.

The finest Scottish herring caught in the coldest and cleanest waters off the North coast of Scotland. Once filleted, the merring is hung in our own kiln to be naturally smoked over oak shavings from Speyside Cooperage. Perfect for either the breakfast plate or the tea plate.

The prime of Scottish haddock that has been hand filleted in our own factory in Whitehills. The haddock is then naturally smoked over oak shavings from Speyside Cooperage giving the haddock the wonderful taste of smoke without any other additives. Perfect for kedgeree or with a poached egg for breakfast.