OUR PHILOSPHY
A Gaelic saying captures our philosophy perfectly. “Nach Urramach an Cuan”. How worthy of honour is the sea.
Loch Fyne’s award-winning smoked salmon is cra#ed in small batches in its smokehouse at the head of Loch Fyne in Argyll on the west coast of Scotland.
Since 1978 the guiding principles of Loch Fyne have been to provide the best in authen+c seafood whilst minimising our environmental impact and making a posi+ve contribu+on to the community we are proud to call home.
At the heart of our organisa+on is respect for the animals in our care, the well-being of our employees and the desire to offer our customers excep+onal products and service.
Today we are a truly global business with our roots firmly on the shores of Loch Fyne.
All our salmon products are responsibly sourced from approved growers, working to the best interna+onal farming standards with the highest level of animal welfare.
THE CLASSIC SMOKED SCOTTISH SALMON
Loch Fyne Classic Smoked Salmon is our signature range. Hand cured with a mixture of sea salt and sugar, then rinsed with fresh Highland spring water and gently smoked by our master smokers. Our tradi+onal kilns are fired by shavings from re+red casks.
Delicate and subtly smoky, with hints of sweetness.
Whole side fully trimmed
Long sliced side
D sliced side
BRADAN ROST
HOT SMOKED AND KILN ROASTED SCOTTISH SALMON
Bradan Rost is Gaelic for roasted salmon. It is dry cured with our sea salt and sugar recipe then rinsed with fresh Highland spring water. It is then smoked and kiln roasted over oak shavings from re+red casks.
Bradan Rost is a full flavoured salmon, smoky and darkly aroma+c with a moist mouth watering flaky texture, delicious served hot or cold.
Whole side semi trimmed and fully trimmed
Fillet 250g and 500g
Retail pack D sliced 100g, 200g and 400g
BRADAN ORACH
DRY CURED, COLD SMOKED SCOTTISH SALMON
Bradan Orach, Golden Salmon in Gaelic, is smoked Sco<sh salmon prepared in the tradi+onal Highland manner. We take fresh Sco<sh salmon fillets, dry cure them with salt only, then cold smoke them for around 24 hours at ambient temperature. This results in a fuller-flavoured smoked salmon with a moist, smooth texture.
Whole side fully trimmed D sliced side
Retail pack D sliced 100g, 200g and 400g
Retail pack D sliced 120g hand sliced
DOUBLE CURED BEETROOT SMOKED SCOTTISH
SALMON
Dry cured with sea salt and sugar, then gently smoked over oak shavings from re+red casks, the salmon is dressed with beetroot for a subtly sweet flavour with earthy undertones and a deep red velvety colour. Delicious served with apples , walnuts and celery or with a dill yoghurt.
Retail packs D sliced 100g and 200g
KINGLAS FILLET
FINEST MILD CURE SMOKED SCOTTISH SALMON FILLET
Our award-winning Kinglas Fillet is the flagship offering from our range. Hand cut from the centre loin of premium selected smoked Sco<sh salmon sides.
Hand cured with a mixture of sea salt and sugar, and gently smoked to give the most delicate texture and flavour.
Fillet 250g and 500g
Retail and catering packaging
GRAVADLAX
MARINATED SCOTTISH SALMON
Gravadlax, tradi+onally buried salmon in Scandinavia, is a delicious alterna+ve to smoked salmon. We marinate fresh Sco<sh salmon fillets for three to four days in our own special blend of dill, black pepper, unrefined brown sugar, cane sugar and sea salt.
Whole side semi trimmed and fully trimmed D sliced side Retail pack D sliced 100g and 200g
SMOKED SCOTTISH SALMON INFUSED WITH ISLE OF BUTE OYSTER GIN
Isle of Bute Oyster Gin is handcra#ed in a copper s+ll charged with Loch Fyne Oysters, blended with a mix of citrus and other botanicals to create a delicate mari+me essence.
Retail packs coming autumn 2023
Clachan
Cairndow Argyll PA26 8BL
Scotland
Tel: +44 (0) 1499 600264
Email: info@lochfyne.com
Website: www.lochfyne.com
Social: @lochfyneoysters
Hashtag: #LoveSeafood
Loch Fyne Oysters Ltd