Sites and Facilities

Fraserburgh has a large fishing industry and is the largest pelagic fishing port in the UK, the largest shellfish port in Europe and one of the largest whitefish ports in Europe.

Fraserburgh Smokehouse has been smoking fish for over 50 years. Here we smoke Salmon, Trout, Mackerel, Herring, Haddock, Cod and Shellfish. There is a range of different kilns for hot, cold and traditional smoking. Once the fish is smoked it is either packed ready for sending out to the retailers or is it used to create a wide variety of different recipes in our delicatessen.

Recipes produced include smoked salmon appetisers, terrines, smoked haddock gratins, kippers with butter, hot smoked salmon flakes. There is a dedicated team of experienced smokers led by James Buchan, a local lad who has been smoking fish at Fraserburgh for 43 years, so there’s not a lot he doesn’t know about smoking.

We use a range of different woods to smoke our fish including Oak, Beech, Hazel, Hickory and Heather. By blending different types of woods we can create different smoke profiles from a mild through to a strong smoke. The different kilns also produce different smokes by either hot or cold smoking the fish.