Smoked Fish

12 Total Products: 8 (5 per page)

Peppered smoked mackerel

Peppered smoked mackerel

Top quality mackerel fillets, coated with cracked black pepper then hot smoked to achieve a moist smoky taste. Ideal cold with a salad or warm, served with new potatoes

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Aberdeen Boneless

Aberdeen Boneless

Large haddock fillets, brined in Dead Sea salt then smoked, skin on,  for 12 hours using whisky barrel sawdust. Large meaty fish, wonderful for kedgiree or Cullen Skink.

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Plain smoked mackerel

Plain smoked mackerel

Quality mackerel fillets, hot smoked with oak whisy barrel sawdust for 24 hours. Delicious served cold with a salad or warmed through, served with new potatoes. 

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Tarelgin Kippers

Tarelgin Kippers

Fresh, plump herring, caught in local waters. Soaked in a brine solution then slowly smoked over oak whisky barrel chips for up to 16 hours. No artificial colouring or flavours. Great for breakfast, a light lunch or supper.

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BOX OF SMOKED HADDOCK

BOX OF SMOKED HADDOCK

Half stone box of  haddock fillets smoked using the sawdust from oak whisky barrels, wonderful when poached in milk and butter, then served with creamy mash and fresh peas. 

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12 Total Products: 8 (5 per page)

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Quality Assured

Quality fish and meat productsFind out more about how we assure you of quality and freshness with every order. 

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Recipe Suggestions

recipeMake the most of our wonderful Scottish produce, from smoked salmon and smoked haddock to roast pork and lamb, plus tips on how to cook our delicious haggis

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