INFORMATION

Mackerel is filleted and brined  before smoking, then kiln-smoked so that it is cooked. It requires little further preparation, but it’s worth checking it for bones

Sutherland’s take the best quality Scottish fish, prepare it with great care and attention before dry salting or wet brining. Our traditional kiln burns whisky barrel shavings sourced from the nearby Speyside Cooperage, we pride ourselves in not using any artificial colours or preservatives in our process. Our smoked fish is enjoyed by decerning gourmets across the North East of Scotland and beyond. All Sutherland’s smoked fish is prepared, smoked, sliced, and packaged in our premises in Portsoy