Fishmonger
The Freedom Food accredited Hebridean Smokehouse is run by the Granville family on the island of Uist in the Outer Hebrides. They farm their salmon in the clear clean lochs and then transport it to what might be the most isolated smokehouse in the whole of Britain - but certainly has the best views.
The fish is caught young, cured in Dead Sea salt before being smoked for a number of hours over peat cut from the Uist moors. Peat is used because there’s virtually no wood on the island and anyway the peat gives a very aromatic and heady – some might even say addictive, flavour.
The salmon is then hand-sliced before packaging. The Granvilles are very particular about this point. Many firms these days claim to hand-slice their fish while actually using a hand-held machine, they do it differently. They insist on using a knife as, they say, it gives a better texture and doesn’t tear the fish. However they do offer whole sides, if you feel up to the job yourself.
