Spey Valley Smokehouse - 6

Once the bones have been removed, the fillets are packed in boxes of 24 and placed in the holding chill before being collected for slicing. The smoked salmon can be vacuum packed directly from trimming if the customer requires. The product is called a 'Fully Trimmed Side'.



The slicing process is determined by the specific requirements of each individual customer. The Smokehouse specialises in producing a variety of finished products, using hand or machine slicing techniques.

In the case of hand slicing, using a 14" filleting knife, the slicers rely on the judgement of their eyes and the touch of their fingers to guide the knife through each fillet, producing slices of uniform thickness and size. It takes 8 weeks to train a person to slice to the required standard.