The salmon fillets are firstly dry cured in salt for several hours before being washed then strung through the tail. The fish are hung on rails and left to settle and dry at the natural air temperature for 24 hours. They are then transferred to the smokers where they are slowly and gently smoked for about 30 hours at ambient temperature. Many years experience of smoking allows us to adjust the smoking times of each batch slightly to take into account variations in both air temperature and atmospheric conditions, this allows the skill of the smoker to come to the fore. The salmon are then chilled prior to being hand trimmed, sliced then packed. The end result is a smoked salmon of the finest quality, where the sweetness of the oak smoke complements the delicate natural flavours of the salmon. We strongly believe that the smokiness should be an addition to, rather than a substitute for, the flavour of the main ingredient.