Please remember, this is not primarily a tourist attraction - no it is a place of commerce. However, if you click the photo you will see the words 'Visitors Welcome'.
I shall now attempt to explain the smoking process to you. Spey Valley Smokehouse specialises in just one product - smoked salmon.
The first stage of the smoking process involves laying each side of salmon on trays, where they are covered with a layer of the purest sea salt crystals mixed with molasses sugar. Each component plays an important role in developing the unique Spey Valley flavour. The salt is essential to draw excess moisture from the salmon, as well as imparting some 'saltiness', while the Molasses (or demerara) sugar releases a round and smooth quality in the smoking process. Brining takes around 24 hours in a chilled room. To be continued!
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