From Oak to Smoke

Only oak wood is needed to produce the cold smoke that will gently smoke the salmon filets in Inverawe Smokehouse – thus preserving the fresh taste of the salmon and adding some most distinctive though not dominating taste from that smoke.

Only oak wood? Well, actually lots of experience and heaps of patience are needed as well! The smoking in Inverawe Smokehouse is not an industrial process that is rushed. It is a work of craftsmanship, and the process itself is very slow. It will take all the time that it takes to get the optimal product.

When visiting the place one absolutely must taste this smoked salmon and you will instantaneously understand – it’s simply delicious.

In the panorama you can see the smokehouse. On the lower level there are the barrels that are filled with oakwood to produce the smoke. After they were moved into their respective compartments, the door will be closed. The smoke then slowly moves upward inside the building into the smoking chamber that is stuck with racks full of salmon filets which are then very gently smoked. Eventually these filets will be shipped all over the world.

Europe / UK-Scotland

Lat: 56° 26' 7.2" N
Long: 6° 13' 38.3" W

Elevation: 25m

→ maps.google.com [EXT]

Precision is: High. Pinpoints the exact spot.

Canon EOS 5D MKIV, Canon 15mm, Nodal Ninja R1, Cullmann Tripod, DXO, PTGui Pro, Photoshop, Pano2VR