Locally reared and landed fish has been smoked on North Uist for over thirty years, for more than ten of those by Fergus and Anne Granville, and is stocked from London's Fortnum & Mason to Edinburgh's Valvona & Crolla. Once known as Mermaid Fish, renamed by the Granvilles as the Hebridean Smokehouse, they smoke salmon, scallops (creel and dive caught) and sea trout, cure gravlax, and make smoked salmon patés and bradan is gruth (Highland crowdie flecked with peat-smoked salmon). They only use local fish, so there's none of the white fish that was once landed in the area. Different roasting techniques and fuels are used to different effect - peat or beechwood, cold smoke or smoke roasted. They also make Hebridean butters, blending crowdie, butter, fresh herbs, citrus and either peat-smoked salmon, scallop or creel-caught lobster. There's a shop at the smokehouse, open all year round, which sells all of the above as well as gifts - though if popping by is out of the question, online shopping is available to UK and overseas customers. All online prices are inclusive of UK delivery (overseas delivery will differ). They also make up a number of gift selections, made up of combinations of their smoked products, champagne, wine, whisky and oatcakes.
Reviews & features
Smoking Scottish seafood with peat17 Sep 2010
The unmistakable whiff of peat smoke is something we associate with crofting townships or whisky distilleries. For a few Scottish ﬁsh smokers, it’s the sweet smell of success, as David Pollock discovers.
Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish1 May 2009
The smoking of fish is one of the few Scottish traditional practices related to food to be flourishing today. Here we provide a spotters’ guide to the differences in Scotland’s best-known smoked fish, while Michelin-starred chef Martin Wishart offers…