Traditional smoked salmon is what we term 'Cold Smoked'. We produce smoked salmon by using traditional methods allied to modern technology - We buy only superior grade fresh raw salmon which is then dry salted, the salt is then removed and the salmon goes through a lengthy process of drying and cold smoking. Throughout this process we maintain very low temperatures and that is our key to success.

Oak Roast Salmon is what we term 'Hot Smoked' and goes through a slightly different method of production in that during the smoking process we apply a much higher temperature and roast the salmon - hence the term Oak Roast.  The texture of Oak Roast Salmon is very similar to a raw salmon that has been roasted in the oven but the flavour is fabulous.