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Situated close to the banks of the River Cree in Challoch, Dumfries and Galloway, Creeside is one of the few remaining traditional smoke houses in Scotland.
Constructed with local stone and granite, our smoke house is typical of those of bygone years, using the same age old recipe and methods to ensure oak chippings smoulder long enough to smoke the cured salmon through, and produce mouth watering succulent sides.
By using these traditional methods instead of kilns we can adjust the 'smokiness' as required and ensures that our Smoked Salmon tastes the same today, as it did in years gone by.
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Creeside only smoke fresh Scottish salmon and keep the same stringent records for farmed salmon as we do for wild. Our tagging and tracking systems allows us to provide full and accurate traceability from the date and time out of the river, or arrival to Creeside for farmed, to when the sides of smoked salmon arrive on your doorstep. On arrival at the smoke house, all fresh salmon have the same thorough checking processes.
The wild fish are inspected and checked following stringent quality control procedures and if considered suitable are then weighed, tagged and prepared for freezing. This is a health and safety regulation as well as enabling us to provide wild smoked salmon through the year. The fresh farmed salmon are also meticulously checked, weighed, recorded and then prepared for the smoking process.
The fresh salmon are hand filleted and dry cured using our own recipe which has been passed down to us through three generations of Master Smokers. A traditional blend of fresh ingredients which can include sea salt, sugar, honey, herbs, spices and whisky, cures the fillets to produce Creeside’s unique flavour.
The cured fillets are transferred to our traditional stone smoke houses and slowly smoked for several hours over oak chips and sawdust from used whisky barrels. When the smoking is complete, the fillets are hand pin boned and trimmed. The sides are either left whole or sliced in various sizes, immediately vacuum packed and placed in the chiller ready for posting.
Our skilled Master Smoker Chris Miles, has through years of experience, learnt the true art of smoking salmon. By using the same traditional and time honoured methods, a third generation recipe and top quality ingredients, Creeside’s smoked salmon has a mouth watering flavour and succulent texture - the finest Smoked Scottish Salmon available. |
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