Caithness Smokehouse is an award-winning cottage industry run by John and Christine, committed to the production of an excellent range of gourmet-smoked products.
The company use only the highest quality fish, meat, cheese and seafood, locally sourced from sustainable supplies. The aim is to provide only the finest quality smoked food for today’s discerning market.
Passion and dedication have been essential elements of success in achieving the delicate balance of flavors unique to Caithness Smokehouse produce. This has resulted in the development of a delicious range of wonderful smoked delicacies, which now enhance menus in hotels and restaurants throughout the North of Scotland.
The proximity to the port of Scrabster, allows Caithness Smokehouse to source the freshest and finest quality white fish, mussels and scallops.
Caithness Smokehouse source award-winning Scottish salmon from the cold clear waters off the West coast of Sutherland, where a unique low-volume, sustainable system produces lean, fit, fish of exceptional quality. No less a seafood authority than Rick Stein described Loch Duart salmon as “the closest I have ever seen to wild salmon.” Stein is one of many great chefs such as Raymond Blanc and Corey Lee who source the salmon for their restaurants from Loch Duart.