Smoked Scottish Salmon

Nestling on the banks of Wigtown Bay is the Galloway Smokehouse, home of prize winning smoked salmon, trout, seafood and game. With the gentle smouldering of whisky cask sawdust and only the best in raw materials, prepare your taste buds for a real gourmet treat. From the simple kipper to the grand salmon a huge variety of smoked food is on offer. Both Hot and Cold smoked foods are available.

Dear Customers,

Here we are again, the nights are drawing in and there should be snow on the hills, Christmas is just around the corner but as yet there is little sign of winter, no doubt it will catch up and will all be racing for the log pile. The wet summer experienced by many in the south was not as bad here and we enjoyed a very busy summer with many of our regular visitors paying us a visit once more. We took part in a "doors open day" run by Solway Heritage and it was a very busy affair, we laid on a demonstartion of the smoking process and conducted over 80 tours in the two days. It was very interesting to talk to you all and the message we got loud and clear was "keep up the quality and keep up the hard work. Mass produced food is bland and we are looking for something more."

Here at the Galloway Smokehouse we pride ourselves on our quality control. Our kilns are small allowing close monitoring of small batches, our raw materials are the best we can find and even our sawdust is specially selected. It is a by-product from a nearby Cooperage where whisky barrels are refurbished. This sawdust is impregnated with whisky and when burnt in our smokers gives a rich strength of taste to all of our products.

All foods are cured with salt before smoking and to balance the harshness most smokehouses add sugar. To give a fuller flavour we add dark syrup and black rum. So with the best in raw materials, lots of love and attention and that extra special fresh Scottish air, our prize winning smoked foods are a gourmets delight.

In these days of mass production machines are now available to fillet and slice the salmon, unfortunately these machines make no allowances for the variations in the raw material. We at the Galloway Smokehouse pride ourselves on the hand filleting and slicing of all our salmon and trout (we do slice our bacon and duck by machine though).

After smoking all our products are vacuum packed to seal in the distinctive flavours. In this form they can be kept in the fridge or freezer without any loss in flavour. In fact, a selection of Galloway's finest in the freezer is always a good insurance for those emergency gourmet occasions.

Our philosophy is to produce the best tasting products using local materials at the best possible price while not wasting valuable resources on excess packaging. We cannot compete with mass production on price but can certainly beat most, if not all, on quality. So if you have not already tried some of our best make this Christmas something to remember and order as soon as possible - you will not be disappointed.

 
Allan Watson
Owner of Galloway Smokehouse