Argyll has a long tradition of fish smoking. Think of the famous Loch Fyne kipper and the area’s huge herring-fishing industry. It’s a tradition that continues to this day, with many smokehouses producing a variety of smoked products including salmon, trout as well as shellfish and pates.
They each use different recipes and ingredients to produce some of the most succulent, delicious smoked seafood in Scotland, if not the world. Many of the smokehouses use wood chippings from retired Argyll whisky barrels to produce the smoke. Visit an Argyll smokehouse and try some sensational smoked fish for yourself!