The Loch Torridon Smokehouse, Shieldaig, produces both hot and cold smoked salmon.

The salmon are reared in the beautiful lochs off the North West Highlands of Scotland, and are of the highest quality. The fish are hand-filleted, then brined or dry-cured before being slowly smoked in locally produced oak sawdust.

The finished product has a delicate and distinctive taste, and a fine colour. Most of the local hotels and restaurants use this product.

Use by date 14 days (min) on all cold, smoked products and 8 days (min) on all hot smoked products.

All our salmon are are:

•  hand reared

•  fed a sustainable fishmeal

•  reared to the RSPCA Freedom Foods standard

•  rich in Omega 3 oils

•  fully traceable.