Established in 1975, Belhaven is one of only a handful of independent fish farm processors in Scotland. Their Dunbar smoked salmon is made by smoking a fillet over oak chips from whisky barrels then preserving it using a traditional rum cure. Belhaven specialises in mail order but also has a shop open seven days a week – as well as their own fresh, marinated and smoked trout, they also stock Lammermuir smoked cheese, Ballencrieff smoked bacon and premium sausages, free range eggs and locally made preserves, among other bits and pieces.
Reviews & features
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…