Over generations the Tobermory Fish Company has created outstanding flavours and tastes by perfecting two traditional smoking techniques. Cold smoking, or kippering, as the process can be called (herring kippers have merely borrowed the word) is a traditional Scottish method of preserving fish. Our own precise recipes infuse an exact mixture of salt, herbs and spices to the food during the curing process. This is followed by a long, careful, light smoke to impart a unique, delicate flavour into the fish. Award winning Tobermory Smoked Trout uses this process.
