Oak smoked on the Isle of Barra at Barratlantic. The smoked flavour is the perfect balance and doesn’t overpower the delicious flavour of the fish. The fish is smoked when very fresh creating a beautifully moist product.
Smoked fish has a long shelf life and can be consumed up to 3 weeks after being purchased. All products freeze well and retain the quality when thawed out slowly.
Arbroath smokies are wood-smoked using the finest Scottish haddock from the North Sea. Smokies can be used for a number of dishes including soups, fish...
Belhaven Smokehouse source their salmon from RSPCA accredited farms in Orkney and Shetland. The wild coastal conditions provide the best strong tidal currents to rear...
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Belhaven Smokehouse Produce Gin Cure Cold Smoked Salmon – 180g per pack, D-Sliced A special cure, using local gin, Szechuan pepper, juniper berries and ground...
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This product has multiple variants. The options may be chosen on the product page
Belhaven Smokehouse Hot roasted smoked Mackerel coated in crushed black pepper. Mackerel is a sustainable, affordable and versatile fish. When smoked this richly flavoured fish...
Skipper’s Beetroot Cured Salmon is a celebration of craft and colour. Fresh Scottish salmon is gently cured with earthy beetroot, giving the fish a jewel‑bright...
Mackerel is a sustainable, affordable and versatile fish. When smoked this richly flavoured fish belongs at the heart of your most delicious dishes. Toss through...
For Wednesday & Thursday collections, our weekly cut off is Monday at 23:59.
For Friday, Saturday & Sunday collections, our weekly cut off is Wednesday at 23:59.
If you would prefer to place your order over the phone, please call the number below.
IMPORTANT PICK UP INFORMATION
Click & collect is available from all stops on our fish van routes, weekend market stalls & skipper's scran van. Click below to view all locations and times.
Payment will be taken by cash or card at upon collection. Some products are charged by weight, so the customer will be charged accordingly.