Santa Barbara Smokehouse was founded in 2006 by Tim Brown, who grew up in the city of Carlisle on the English-Scottish border. It’s one of the few remaining smokehouses on the world that employs the traditional Scottish smoking method of burning full logs in an open fire kiln, instead of wood chips on a hot plate. This emphasis on tradition and craft rather than mass production produces a very delicate and distinctive-tasting smoked salmon that cannot be achieved using conventional modern smoking methods.
This Atlantic salmon is smoked and roasted using whole oak logs at a high temperature over an open fire, with airflow carefully controlled to avoid drying out the fish. The end result is a moist, tender, flaky, smoky salmon that’s perfect when enjoyed either hot or cold.
Nutritional information coming soon
Nutritional information coming soon