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Spey Valley Smokehouse launches best ever farmed smoked salmon

by 5m Editor
13 November 2006, at 12:00am

UK - A smokehouse in Grantown-on-Spey has launched what it believes to be the UKs best ever smoked salmon.

Made with top quality organic fish, the new smoked salmon from Young’s Spey Valley Smokehouse is made by rack-hanging in the smoking kiln – a traditional process now hardly used.

The smokehouse developed the product to target the premium-end of the smoked salmon market. From identifying the optimum fish to developing the final smoke, the development team at Spey Valley and Young’s worked closely with leading seafood chef Mitch Tonks, founder of the award-winning Fishworks restaurant chain.

Tonks says: “I really admire the passion, care and attention the Young’s Spey Valley Smokehouse team has employed to develop this delicious smoked salmon. They have insisted on the best possible at every stage – I really believe the result is the finest smoked salmon around.”

Curing and smoking are carried out at Spey Valley under the watchful eye of master smoker, Jack Wilkinson. The farmed Atlantic salmon chosen for the product are organically reared creating a high quality, lean, firm flesh with fully developed flavour that is perfect for smoking.

The fish are dry cured using a traditional secret recipe that employs a balance of Demerara sugar and natural sea salt. They are then traditionally smoked over wood chips from seasoned whisky casks that are at least 25 years old.

Jack Wilkinson says: “We had the remit to develop a truly outstanding smoked salmon and we are delighted with the end result. All of us at Spey Valley are tremendously proud of what we have achieved.”

Wynne Griffiths, chief executive of Young’s, says: “Within Young’s we have described our new Spey Valley Smokehouse product as ‘iconic’ – because we truly believe it to be the very best smoked salmon available anywhere.

“This project is a superb demonstration of Young’s dedication to the entire seafood category. Whether boosting everyday fish consumption with accessibly, healthy frozen dishes, or supporting traditional production methods to create the finest chilled specialities like this smoked salmon – we intend that Young’s should be respected for the very best in every aspect of seafood.”

Young’s Spey Valley Smokehouse smoked salmon is available through limited supply through selected retailers and by mail order from www.speyvalleysmokedsalmon.com or from Fishworks Direct www.fishworksdirect.co.uk

TheFishSite News Desk

5m Editor