Our smokehouse consists of two areas; the filleting room and the smokehouse. Each area has its own dedicated staff working closely with each other to ensure all daily requirements are met.

Loch Fyne Smokehouse

Loch Fyne filleters

We have a small team of between 5 and 7 filleters operating during the year. Seasonality of the business can mean that this team fillets anywhere between 3000 to 7000 salmon per week. They also fillet a small quantity of white fish such as halibut, trout and cod.

95% of the salmon filleted is processed through our smokehouse with the remaining 5% being distributed fresh to a worldwide base of customers.

All our salmon is hand filleted, with great pride being taken to ensure that the customer receives the best quality fillets.

Loch Fyne Smoke house curing salmon After filleting the salmon is cured and smoked in our smokehouse. The fillets are cured overnight and then washed before being loaded into our smoking kilns.

There are between 2 to 3 members of staff working in this area through the course of the year. The staff working in this area are responsible for the curing, brining and smoking of all products. This area can process up to 3000 fillets per day. We process a variety of hot and cold smoked products such as salmon, halibut, haddock and sea-trout.

Loch Fyne smokehouse kiln Salmon is smoked in our kilns using traditional smoking methods. The smoking time can vary between 12 to 20 hours dependant on humidity levels and outside weather conditions. This means that the smoking process has to be carefully monitored by the kiln operator.

The kiln has 2 fireboxes that are kept burning using wood shavings taken from oak whisky barrels. This gives the salmon a very distinctive flavour when smoked.