Isle of Ewe Smokehouse
Commanding a fine position on the shores of a sea loch, overlooking the island from which it takes its name, this purpose-built, family-run smokehouse and accompanying shop specialises in sustainable salmon and ethically caught seafood. Owners Paula and Alistair Gordon hand cure each fish in their own special-blend brine, composed of dark rum, brown sugar and salt from the Dead Sea. Larch, ash and oak whisky barrel chips – and a stone kiln, rather than an electric one – makes for a lighter, more aromatic smoking. The end result is a subtle but distinct flavouring; and one that earned them a Great Taste Gold award from the Guild of Fine Food in 2012.
Reviews & features
A guide to the smokehouses in the North Highlands of Scotland2 Jul 2013
Sylvie Docherty tours the artisan smokehouses of the North Highlands
The handful of cottage-industry smokehouses found in the far north of the mainland continue to use traditional smoking and curing methods, drawing from the vast harvest Scotland has to offer and attracting visitors and locals alike. Owners tell how the…
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…