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| Foods have been preserved by smoke curing since the dawn of recorded history. People in countries the world over have relied on the smoke curing of fish and meat products for long-term storage. Smoked salmon can travel great distances and remain edible for long periods of time, and the drying process is of paramount importance for preservation, because it is moisture in the flesh that permits bacterial activity and spoilage. Salt accelerates the removal of water and hence its wide spread use as a traditional preservative. |
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| Grantown on Spey has a long and distinguished history of salmon smoking. As the leisured gentlemen of the Victorian era took to fishing on the great Spey Valley River, the demand for smoking and curing grew. It would have been almost impossible to bring the beautiful Scottish Salmon back home fresh if one lived down south of the borders, but if they were smoked by the river they would travel safely. |
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| The choice of wood for smoking varies a great deal with geography. It is our aim to work off the beautiful rich Highland environment to develop natural smokes. |
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