Galloway Smokehouse 

Tel: 01671 820 354

Our online checkout is currently under maintenance - please call to place your order.

Opening Times From 10 April 2017 

Mon - Sat   09:00 -17:30

Sun 10:00 - 16:00


 


Galloway Fisherman Cafe 
Tel: 01671 820350

Opening Hours 2017 from 31 Mar 2017

Unfortunately due to circumstances beyond our control we are currently having to restrict our opening hours to the following:

TUESDAY to SUNDAY

Coffee & Breakfast Rolls from 10:00

Full Menu from 12:00- 18:00  


CLOSED MONDAYS

 



Click link at bottom of page for further information & menus

Nestling on the banks of Wigtown Bay is the Galloway Smokehouse, home of prize winning smoked salmon, trout, seafood and game. From the simple kipper to the grand salmon a huge variety of smoked food is on offer.  Want some ideas on how you can use some of our products?  Simply walk through to our café/restaurant, and try something from our menu, or just stop for a coffee!  As well as selling smoked foods our shop sells a wide variety of local produce including Galloway honey, jams, pickles, sauces and ice cream.  We also have a fresh fish counter.  Some of the fish we catch ourselves, some is bought from local fishermen who we know personally, and some comes from further afield.

 

We know our fish, we are local fishermen ourselves, fishing Wigtown Bay mainly for Sea Bass and Grey Mullet, but we can also catch Flounder, Skate, Dover Sole, Plaice and Mackerel.  We also smoke our produce on the premises.  So if you would like us to fillet your fresh fish or split your lobsters in half,  please just ask! 

 

If you would like to have a look around our smokers and have someone explain the smoking process to you, or you would like us to smoke a fish you’ve caught yourself – just ask!  We can also offer a polystyrene box and an ice pack to keep your purchases in best condition if you have a long way to travel –  do ask!  We are here to help!

 

Our sustainable fishing practice

 Andy & nets

Al in boat

As a small fishing operation we fish very sustainably using gill nets.  We are not trawling so don’t indiscriminately scoop shoals of fish out of the water killing everything that is caught, then throw back fish that can’t be used when it is already dead. 

 

Fishing the shallow shifting channels of Wigtown Bay where we have to work to the time of the tide, means we must repeatedly place and raise gill nets about every half hour.  The result is any fish caught are still alive when we raise the net.  As we have to take each individual fish out of the net, those we don’t want or that are too small are returned ALIVE, so they can go on and produce the next generation.    
 
  • Smoked salmon