smoked fish
Robert and Rosie Campbell-Preston have been smoking fish on the banks of the River Awe in the Argyll hills since 1977. At their smokehouse, Inverawe, fresh, sustainable fish slowly soak up the soft, billowing smoke from smouldering oak log embers for 48 hours in old brick kilns. The results are absolutely stunning: fish with a delicate texture and full-bodied flavour. Rick Stein has nominated Inverawe as a 'food hero', and the Queen granted the smokery her Royal Warrant in 2002.
Our fish is wild and therefore cannot be certified organic, apart from the salmon and trout as they are organically farmed. Our fish is sold by weight; please note pack sizes and prices may vary from the averages shown here. All our fish deliveries are made in returnable cool boxes, which use either ice packs or woolcool® insulation to keep it fresh. We guarantee that your fish will have a minimum expiry of three days, including day of delivery. All our fish is suitable for home freezing.