Traditionally smoked fish from the west coast of Ireland; salmon, sea trout, eel and Donegal mackerel. The fish, which all comes from sustainable sources, is lightly smoked over oak in Caherciveen in County Kerry. The low levels of salt used, along with the gentle smoking process, ensures that the true flavour of the fish is not overwhelmed.
The stall also offers products from the Hebridean Smokehouse, specifically peat-smoked scallops, salmon and seatrout and a range of salmon pates. Finally, oatcakes from Macleans Bakery on Uist and the artisan cream cheese Crowdie, from outside Inverness make the perfect accompaniments for all smoked fish.