Burns Country Smokehouse

Although we seek to use the most traditional of methods in the pursuit of perfection, today we have refrigeration and vacuum packing to aid us in the preservation process so we cure and smoke only to pleasure the discerning palate, the cycle from harvesting to packing taking an entire week. Unfortunately, today, the majority of ‘smoked salmon’ is no more than a commodity, the pathetic result of a commercial process which exposes the fish, all too briefly, to brine and smoke on a production line.

By contrast, all our processes are executed by hand and, during the curing and smoking, the fishes are allowed all the time they need to absorb and develop all the unique flavours to which they are exposed.