Food | The Reconnoisseur

A superior source of smoked fish

The flavour of North Uist, delivered by first-class post

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A superior source of smoked fish

Image: Christopher West

July 30 2010
Nicole Swengley

I first came across Hebridean Smokehouse when I received a vacuum pack of peat-smoked salmon as a gift one Christmas. It was utterly delicious and far superior to supermarket equivalents, in my view. Since then I’ve tried other varieties of smoked fish from this source and am particularly fond of the peat-smoked sea trout with its delicate texture and aromatic flavour. Its marine tang brilliantly peps up a risotto, too.

Hebridean Smokehouse is based on North Uist, a tiny island in the Outer Hebrides. The Smokehouse is a family business run by Fergus and Anne Granville who use peat cut from moorland reserves on North Uist to smoke the locally-landed salmon and sea trout along with lobsters and scallops caught by locally-owned boats.

Online ordering is easy and the fish is dispatched by first-class post in sealed vacuum packs for eating on arrival or for freezing. Packs can also be sent overseas to many countries (check the website for details). Peat-smoked sea trout ranges from £8.10 (100g hand-cut slices) to £35 (unsliced 700g whole side). Also available are smoked salmon pâtés and Hebridean butters. And, should your taste buds demand a trip to the source, you can rent a traditional Hebridean thatched cottage on North Uist owned by the Smokehouse for £700 per week.

See also

Scotland, Seafood