The Port of Lancaster Smokehouse smoked salmon process starts from sourcing the finest quality fish.  Raised in crystal clear waters on the West Coast of Scotland, our sustainable salmon have inimitable qualities; deep pink flesh and a firm succulent texture.  This provides us with low fat, high omega 3 oil fish with full traceability.

Dry cured over Cheshire rock salt and alowly smoked for 12-18 hours over our own blend of hardwood to create the finest smoked salmon available in today's market, for which we are famous!

• Hot Smoked Salmon
• Traditional Cold Smoked Salmon