Unique Brining – Slow Smoking – Hand Slicing
Here at Summer Isles Foods we believe our smoked salmon is the best you can buy.
Most modern day smokehouses ‘dry-cure’ salmon through salting. However we ‘wet-cure’ our salmon, which means the salmon is marinated in a blend of rum, molasses, juniper berries and black peppercorns. This form of curing the salmon allows subtle footnotes from the brine to release during the 24 hour slow-smoking process, producing a firm textured smoked salmon with a full-bodied smoked flavour. Furthermore, hand-slicing techniques ensure only the finest cuts of smoked salmon go into every pack.
Established in 1977, Summer Isles Foods is a small Smokehouse based in Alness on the Banks of the Cromarty Firth, in the North of Scotland. The smokehouse produces an extensive range of smoked salmon and smoked fish products as well as offering delicatessen smoked meats and a wide range of Scottish cheeses.