Smoking Service

At Kerachers we provide a Smoking service for Anglers who fish for Salmon on the river or Trout in the trout lochs. We can offer three types of process for Salmon

Cold Smoking - The fish are filleted then dry salted in controlled refrigeration. Then they are washed down and dried for two hours before being gently smoked for ten hours with an oak and applewood smoking sawdust.

The fish are then vac-packed in whole sides, sliced sides or various sized sliced packs and can be either collected when ready or sent by overnight courier to the clients door.

Hot Smoking - The fish are fiileted then brined for a short time and after drying are gently smoked as the cold smoked fish but near the end of the smoking cycle the temperature is slowly increased so that when the fish is ready it is cooked as well as smoked and has a flaky texture as opposed to the fine texture of the cold smoked fish.

The fish are then vac-packed in either whole sides or in portions and again can be collected or sent on to the client.

Gravadlax - The fish are filleted and dry salted and after they are washed down a mixture of dill weed, sugar and juniper berries are laid on the flesh and the sides are left to marinate for 72 hours and are the packed and sliced as the Cold smoked salmon.

The smokehouse is open 6 days Monday –Saturday and fish can be brought in any time between 7 am and 3 pm.

Collection - We also offer a collection service , please contact us to arrange uplift of your fish.