Tucked away on the edge of remote Spey Bay in Moray, Scotland, a Scottish smokehouse is busy crafting what it believes is the finest smoked salmon in the UK. The smokehouse dates back to 1913 and has a lengthy history within the Spey smoking industry. One of three run by local seafood specialists, its success is built on a deep understanding of environment and community.
“I have been smoking since 1986,” says Associated Seafoods’ master smoker Roy Stevens. “There’s no written formula on how to smoke salmon – but we have knowledge and experience behind us. When I joined the company in 2011, my task was to experiment with materials to create a distinct smoke taste and texture.”
