The Smoking Process
Our processing takes place adjacent to the farm, so we have the very best selection of swiss grown raw materials and the freshest possible quality with minimal logistics and handling. We grow our own fish and do not buy in from elsewhere like other smokers ,so we have fish grown to our exact specifications and can grade the very best quality for our production.
They are then smoked for up to 24 hours in a old Scottish smoker. We follow traditional methods burning oak wood and using a horizontal air flow to control the heat. We soak the oak chips in whisky and we also use other hardwoods soaked in our own secret recipes. By being able to carefully control the temperature our artisans can achieve the correct balance of flavors and density resulting in a delicate taste which lingers on the palate like a fine wine.