Inverawe Smokehoses Ltd

Inverawe Smokehouses: a Scottish family business since ***4  

Robert and Rosie Campbell-Preston started Inverawe Smokehouses in ***4. Over the years the Inverawe Smokery has grown into a thriving business.

"Start with the best, compromise nothing and success will follow." Robert was given this advice many years ago when he started the business and it remains at the heart of everything we do TODAY.

Inverawe Smokehouses is different. While the rest of the world has sped up, we prefer the more gradual pace of traditional slow smoking. This time-honoured method allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak-smoked flavour that is distinctively Inverawe. Situated in Argyll, on the West Coast of Scotland, and surrounded by stunning lochs and mountains, Inverawe Smokehouses offers a true taste of the Highlands.

Inverawe Smokehouses is committed to reducing its environment impact. Integral to this is our salmon sourcing policy. All our salmon comes from farms which are also committed to sustainable production. The farms are located in areas with strong tidal flows in the coastal waters off Orkney and the Shetland Isles. They are registered Freedom Food farms.

Our suppliers understand their place in nature and actively seek to limit their impact. The key objective is to ensure the integrity of wild fish stocks and prevent pollution. They strive to achieve the highest standards of fish welfare and have eliminated preventative use of antibiotics whilst ensuring low stocking densities which help to build stronger healthier fish. Feed comes from sustainable fishmeal sources and a low fat diet is used.

Inverawe Smokehouses slow smoking methods are most suited to smaller, leaner, less fatty fish with a good firm texture. Only these healthy, strong, prime, farmed fresh fish give the beautiful texture and taste we are known for. Both Inverawe Smokehouses and external suppliers are audited regularly to maintain the highest levels of sustainability, welfare and environmental practices.