Sites and Facilities

Strathaird salmon is the name of our site in Inverness and is located on the edge of the River Ness. It was set up in 1978 by rock musician Ian Anderson to smoke the fish farmed on his Strathaird estate on the beautiful Isle of Skye, hence our name. He owned it until 2000 when he sold it to the Macrae group.

We produce a fantastic range of Salmon products using a diverse range of woods and cures. Using our unique traditional kilns, salmon is cured using rich mixes of sugars and salts then smoked under natural woods ranging from oak and beech to seasoned whisky and bourbon casks from our distilleries nearby. As well as Smoked Salmon we also produce patés, and delicatessen products such as Smoked Salmon appetisers, fish terrines and Prawn Cocktails. Many of our products can be found in the most exclusive of retails outlets such as Harrods in London, and KDW in Berlin.

Our sister company, Spey Valley Smokehouse has been practising the art of curing and smoking salmon for generations using the same age old methods.

The history of salmon smoking in the Spey Valley has been preserved with traditional smoking methods that have been handed down from generation to generation. The Smokehouse has taken advantage of its beautiful Highland environment and infused it with history, tradition and specialized techniques to produce the very finest Scottish Smoked Salmon.