Robert and Rosie Campbell-Preston started Inverawe Smokehouses back in 1974 in Argyll, on the west coast of Scotland, surrounded by stunning lochs and mountains.
While the rest of the world sped up, Robert and Rosie prefer the gradual pace of traditional slow smoking. This time-honoured method allows the fish to take up a gentle and gorgeous smoky aroma in its own time. It is this full oak-smoked flavour that is distinctively Inverawe.
Typical values per 100g