A kipper is a whole herring, a small, oily fish, that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering oak woodchips.

Fresh mackerel smoked over a woodchips fire. Rich in valuable or omega 3 oils. Excellent for eating one or cold, for pates, salads or fish pies.

Premium quality salmon, carefully cured and smoked for a minimum of 8hrs . Dispatched vacuum packaged for immediate use or ideal for freezing

Lumpfish caviar has a stronger, fishier taste than trout caviar and is delectable on blinis with crème fraîche. Try it to accompany a range of appetizers, or add it to pasta sauces and even omelettes. Serving caviar is a great way to brighten a number of starters and even main dishes.

Although not as well-known as smoked salmon, Loch Etive trout has a firm place in the hearts and on the palates of those who love fine food. Not so rich as salmon, smoked trout has its own delicate flavour and texture.

Loch Duart salmon is roasted over oak smoke in small batches in our purpose-built smoker ovens. Our tried and tested secret recipe gives the salmon its distinctive taste, dark outer glaze and flaky, succulent texture.

A kipper is a whole herring, a small, oily fish, that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering oak woodchips.

Fresh mackerel smoked over a woodchips fire. Rich in valuable or omega 3 oils. Excellent for eating one or cold, for pates, salads or fish pies.

A generous serving of roast smoked salmon combined with cream cheese and crème fraiche, finished with a twist of black pepper, lemon and lime
Great Taste Gold award winner 2010
Delicious served on traditional Scottish oatcakes.

Premium quality salmon,carefully cured and smoked for a minimum of 8hrs . Dispatched vacuum packaged for immediate use or ideal for freezing

Lumpfish caviar has a stronger, fishier taste than trout caviar and is delectable on blinis with crème fraîche. Try it to accompany a range of appetizers, or add it to pasta sauces and even omelettes. Serving caviar is a great way to brighten a number of starters and even main dishes.

Although not as well-known as smoked salmon, Loch Etive trout has a firm place in the hearts and on the palates of those who love fine food. Not so rich as salmon, smoked trout has its own delicate flavour and texture.

Gravadlax (marinated salmon) is cured with dill,sea salt and unrefined brown sugar.

The Macleans use local and natural ingredients,some well kept secrets from the family recipe book, the inspiration of Macbeth and the skills of a family steeped in the traditions of Scottish Baking to produce the range of products that their customers enjoy - time after time. The ever popular Traditional Oatcake

Loch Duart salmon is roasted over oak smoke in small batches in our purpose-built smoker ovens. Our tried and tested secret recipe gives the salmon its distinctive taste, dark outer glaze and flaky, succulent texture.