Graig Farm - What is Organic? > How our animals are reared > Fish from the Smokery

Fish from the Smokery

The Smokery

Smoking Salmon at Inverawe Smokehouses
Graig Farm sources its organic smoked salmon and some other fish from Inverawe Smokehouses in the west of Scotland.

Inverawe Smokehouses are a family-owned, award-winning company, and one of the few remaining smokehouses to use the traditional methods of slow curing over oak log fires by hand with NO shortcuts, preservative or additives. This time honoured craftmanship gives the most wonderful rich, smoky, full-bodied flavour so rarely found these days with the weather, wood, and individual smoke box influencing their superb fish.

Salting

  • Natural sea salt free from anti caking agents is used to salt organic salmon
  • Organic Salmon are dry salted – a traditional method whereby salt is sprinkled over the fish and then they are left to dry salt over 6-12 hours.
  • The dry salting process slowly draws out moisture and allows time for the salt to evenly penetrate the fish.

Smoking

  • Organic Salmon are traditionally smoked over log fires in brick kilns. This is a slow & gentle process and gives the time needed for the salmon to develop a good smokey flavour and odour and a well cured texture.
  • Oak logs are sourced from wind blown trees in the local area ensuring sustainable supply.
  • Inverawe smoking time is about 48 hours. Some other Smokeries use mechanical kilns where the fish are only smoked for a few hours.

Quality Hand Crafted Products

  • Organic smoked salmon are carefully hand packed by skilled packers to ensure only the best quality product is packed.
  • Organic smoked salmon are packed first in the shift to keep it completely separate from non organic products.
  • At Inverawe they use very little mechanical equipment; their products are handcrafted maintaining the traditional ethos of the company.

The salmon is therefore delicate, clean, fresh and completely natural.

Award Winning Soil Association Inverawe Smokehouses Organic Smoked Salmon won best in show ‘Supreme Champion Award at the International Food & Drink EXPO 2006