Products

We regard the award winning Kinglas fillet as our flagship offering in our smoked salmon range, hand cut from the centre loin of selected premium smoked salmon sides.

• Hand cured with a mixture of sea salt and golden sugar

• Loch Fyne’s traditional kilns are fired by oak shavings from aged malt whisky casks to give the most exquisitely delicate texture and flavour

• Gently smoked to perfection by Loch Fyne Master Smokers

• Available in a range of size and packaging specifications

Bradan Orach, golden salmon in Gaelic, is a full flavoured Scottish smoked salmon, dry cured then cold smoked for a fuller, richer flavour and a moist, smooth texture. If you appreciate the gentle smokiness and depth of flavour of traditional smoked salmon, you will love Bradan Orach. Distinctive and intense, Bradan Orach is delicious served with lemon wedges, dips and garnishes.

• Hand cured with natural sea salt

• Loch Fyne’s traditional kilns are fired by oak shavings from aged malt whisky casks

• Smoked for longer by Loch Fyne Master Smokers to achieve a more intense taste sensation

• Available in a range of pack sizes, cuts and packaging specifications

Bradan Rost is Gaelic for roasted salmon. Bradan Rost salmon appeals as much to the eye as to the palate: pink in colour with a rich, golden brown roasted finish. This is a fullflavoured salmon, smoky and darkly aromatic.

• Dry cured Scottish salmon

• Hot smoked and kiln roasted for maximum flavour

• Mouth-watering flaky texture

• Available in a range of pack sizes, cuts and packaging specifications

A twist on the traditional fresh salmon, the fillet is seasoned and lightly smoked over oak woodchips. A versatile product that can be oven baked, barbequed, grilled or simply pan fried. Lightly smoked delivers a beautiful smoky aroma with firm, moist flakes of salmon. Perfectly matched with a creamy sauce and a crisp white wine.

• Fresh salmon

• Seasoned and lightly smoked over oak woodchips

• Cook in a variety of ways

• Available in a range of portion sizes

Fyne Foods Classic Smoked Salmon, crafted by Loch Fyne, is our signature range. Cured and oak smoked for a minimum of 10 hours to create a graceful flavour with a buttery texture that melts in the mouth.

• Hand cured with a mixture of sea salt and golden sugar

• Loch Fyne’s traditional kilns are fired by oak shavings from aged malt whisky casks to give the most exquisitely delicate texture and flavour

• Gently smoked to perfection by Loch Fyne Master Smokers

• Available in a range of pack sizes, cuts and packaging specifications

Marinated Scottish salmon.

Gravadlax (literally “buried salmon”) is a traditional Scandinavian preserved food historically made by salting salmon in pits beneath the ground.

In our modern interpretation, fresh Scottish salmon fillets are marinated in Loch Fyne’s own special blend of dill, black pepper, sugar and sea salt. Elegant to the eye and fresh on the palate, Gravadlax is an impressive party dish with its own aromatic flavour, quite different from the smoked variety. Serve on its own with freshly baked bread or complement with a sweet honey, dill and mustard sauce.

Fresh Scottish salmon fillets are cured with salt, sugar and infused with award – winning Makar Gin before being smoked over oak shavings from retired whisky casks. The result is a distinctive, refreshing taste experience, with notes of juniper, black peppercorn and citrus and a delicate texture.

Cured in a mixture of sea salt and cane sugar then marinated in a specially selected 21 year old malt whisky from Glengoyne. The malt whisky has a smooth well balanced flavour, attributed to ageing in sherry casks, which compliments smoked salmon creating a distinctive, subtle taste experience. The salmon is then delicately smoked using oak wood shavings from retired whisky casks to add smoky overtones and complete the full character of the product.

Dry cured with sea salt and sugar, then gently smoked over oak shavings from retired whisky casks, the salmon is then dressed with beetroot for a subtly sweet flavour with earthy undertones and a deep red velvety colour. Delicious served with apples, walnuts and celery or with a dill yoghurt.