Welcome to Spey Valley Smokehouse | Our Very Best Smoked Salmon

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We care deeply for both uncompromised quality and sustainability, so we choose salmon raised in Glenarm in the cold, clear Atlantic. Our organic salmon are reared in fast flowing, wild waters, allowing the fish plenty of exercise. They are brought up on a unique feed recipe which ensures the fish are lean and of the highest quality, allowing the full flavours to be developed and always delivered. The natural conditions our salmon grow in allow them to develop slowly resulting in wonderfully firm flesh.

When our fish have been selected they arrive at the smokehouse in the Scottish Highlands and are dry cured using our traditional method. This is a secret recipe handed down through the generations which uses a perfect balance of Demerara sugar and natural sea salt. The cured sides are then left to rest for at least a day to allow this unique blend to gently mature.

The salmon are carefully hung in our smoking kiln, a traditional method which grows ever more unique and stems back over a hundred years. During the smoking process the sides develop colour and their texture changes, We only smoke our fish using wood chippings from seasoned old whisky casks which are at least 25 years old.

After the smoked salmon are removed from the kiln they are left to mature for 48 hours to allow the delicious flavour to develop.

The fish are then checked and hand trimmed leaving the pellicle on. We always leave the pellicle on - this is the delicious outer surface of the salmon side. You will recognise it from its slightly darker colour. This is the part of the salmon most exposed to our smoke and encapsulates the unique, authentic, full-smoked flavour. The salmon are then thinly sliced and hand packed.

Young’s formed a partnership with Mitch in 2005 to help us bring the very best in seafood to the public.

Mitch’s career in food and seafood has been driven by an honest passion to enthuse, cook for and inspire others to enjoy seafood. The original and abiding idea behind FishWorks is to have fishmongers with tables, and Mitch’s philosophy has always been to use top quality produce, prepared and cooked simply.