Highland smoked salmon begins with the selection of the finest salmon. They are filleted in the state-of-the-art plant using the most modern equipment available in the industry. Curing starts with the fillets being covered with dry salt and sugar mix, they are then chilled until the salt content has reached the optimum level. Once washed their salmon is smoked using a mixture of oak and beech wood to achieve the perfect flavour profile.

Highland's comprehensive HACCP and Quality Management System ensure BRC Global Standards for Food Safety. All processes, products, and controls strictly adhere to guidelines that ensure full traceability for any product, ingredients, and packaging.

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