Belhaven Smokehouse

Belhaven Smokehouse products have a distinctly rich and unique flavour and texture, highly prized by chefs and our retail customers. Our cold smoked salmon & trout is dry cured for 24-48 hours using a varying mix of salt, sugar, spices and botanicals. This draws out moisture and infuses flavour. The sides are then gently smoked over oak chips for up to 24 hours, under the watchful eye of our skilled smokers. As much as 20% of the fish’s weight is lost during our process, far more than with some of the mass production techniques. We believe this financial sacrifice for us is more than justified by the firm and exquisite texture of our product.