Applecross Smokehouse is situated on the North Coast 500 route in Kenmore, on the spectacular Applecross coast road, overlooking Loch Torridon and the Torridon Mountains.
We started business as MacIver Shellfish in 1998 selling fresh shellfish and hot smoked salmon from the house, Tigh a' Chracaich, to locals and passing tourists.
Having been hot smoking salmon on a small scale very successfully, we decided, in 2014, to establish Applecross Smokehouse and concentrate on providing a range of smoked seafood and cheeses to gourmet standard. We no longer provide fresh shellfish but still offer haddock, smoked haddock and scallops.
The first smokehouse building was completed in early 2014 and has been expanded considerably since then. Although we pride ourselves in using artisan methods, we also use state of the art equipment.
Derrick is passionate about the quality and flavour of his products and has been rewarded for this passion by being awarded various accolades by Great Taste Awards and Highlands & Islands Food and Drink Awards. When we receive feedback from the online reviews and in the shop it makes the time and effort that goes into the production of the products so worthwhile.
Originally sales, other than internet sales, were made from the kitchen of Tigh a' Chracaich, but in 2017 we built a dedicated sales area adjacent to Tigh a' Chracaich and the smokehouse.
Everyone who visits the Smokehouse Shop receives a friendly welcome so if you are holidaying in the area, please come in and try our products. If you are staying in self catering accommodation, you may wish to pick up an order on route to your holiday home, or perhaps later in the week when you are touring about in the area. Many visitors to the area take some of our produce home with them either for themselves, or as a gift.
In the smokehouse we marinade our products to our own well proven recipe and smoke using whisky soaked oak shavings, ensuring we consistently produce outstanding smoked products with a distinctive and unique flavour.
For cold smoking, the salmon or trout are cured in a marinade, then gently smoked for 24 to 48 hours at a temperature of less than 30C. The hot roasted salmon is treated as with the cold smoked, then cooked for up to an hour. Our original hot smoked salmon fillets are brined, never cold smoked but cooked directly over the hot wood.
To ensure that your order reaches you in pristine condition, everything is vacuum packed and despatched to you in insulated packaging and enclosed with a frozen gel pack. Cold smoked salmon and sea trout is despatched with a 20 day shelf life. Hot smoked salmon and sea trout is despatched with a 14 day shelf life. The shelf life is based on the products being stored in a refrigerator. They are suitable for home freezing for up to 3 months.
Please browse the site and learn more about us and our products.
We look forward to hearing from you or seeing you at the smokehouse.