Provenance & Process

So how do we smoke our salmon? Well, as much as we’d like to bare all, some things are best kept secret. We admit that woodchips are involved (oak and beech as a rule) and, naturally, there’s also a pinch or two of salt.

But regarding the exact blends, quantities and techniques, in essence the magic of the craft, that information we’ll keep to ourselves. It’s a joy to share the fruits of our labours with people who love what we do. The dedicated artisan ultimately craves an appreciative audience, but the mystery of how it’s done must remain just that.

Now as part of our mission to bring you divinely smoked seafood it’s vital to source the very best raw materials. That’s why our salmon hails from the pristine island waters off Shetland. We rely on the finest quality farmed salmon and this remote part off mainland Scotland provides ideal breeding grounds.

Lambton & Jackson Smokery

The fish reach peak physical condition owing to Shetland’s very strong tidal flows. These encourage the salmon to swim constantly resulting in much leaner and firmer flesh. It’s ideal for smoking.

To ensure continuous supply all year round, we will at times utilise salmon produced by farmers in Norway, the Faroe Islands and Iceland, who also operate to the same very high standards as farms based off the Shetland Islands.

We only ever buy from these producers on those occasions when our traditional lines of Scottish supply are curtailed. This remains the best course of action to guarantee that our award-winning range of smoked salmon is always available for you to purchase.