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Call our shop on 01875 811301

Our oak smoked salmon

Order our speciality oak-smoked salmon

Call our shop on on 01875 811301 or email enquiries@jamesdicksonandson.co.uk to order our oak-smoked salmon, this can be marinated in either Rum or Whiskey. All orders come vacuum-packed and will be delivered on your desired delivery date.

Neil Dickson with our oak smoked salmon

Free delivery

We offer free delivery on all our products. This offer excludes, deliveries to North West Highlands and Islands of Scotland, Channel Isles, Isle of Wight and Northern Ireland.

Orders are normally delivered between 8am to 4pm, if no-one is likely to be in please give instructions where to leave your parcel (i.e. garage, porch, at back door). Better still, have your goods delivered to a work or alternative address for your convenience.

Points to note

The majority of our products are perishable and should be kept refrigerated on arrival. We reserve the right to alter a dispatch date due to circumstances outwith our control.

Speciality oak-smoked salmon

This is prepared on the premises using traditional methods handed down through the family (now the 4th generation) and is smoked using oak wood chips which are sourced locally and prepared in our traditional marinade, but can be tailored to your taste.

We offer this freshly sliced, which can be vacuum packed to order and also offer whole sides which can be delivered to your door or collected from our shop.

James Dickson preparing the wood chips for smoking
James Dickson in our traditional smoke house

Health benefits

Smoked salmon, or lox, counts as a protein food under the USDA nutritional guidelines, and contributes towards the 5 to 6.5 ounce equivalents of protein foods you need daily. As a fatty fish, it also helps you consume your oil allowance for the day — between 5 and 7 teaspoons, according to the USDA. It also contains essential nutrients that benefit your health. This can have some nutritional drawbacks, however, so it should be consumed in moderation as part of a healthy diet.

For further information please visit health eating at SF Gate.

Vacuum packed smoked salmon and smoked haddock
Our smoked salmon and smoked haddock
Smoked Salmon
Vacuum packed and sides of our smoked salmon
Sliced smoked salmon
Smoked salmon display
Smoked salmon in our smoke house
Our speciality oak smoked salmon in our smokehouse
Smoked haddock
Our smoked haddock
Our smoked salmon on display at Contini Cannonball
Our smoked salmon on display at Contini Cannonball Restaurant & Bar

History of smoked fish

Where does it come from?

In Scotland, smoking fish can be traced back to the 11th century, and it’s thought that the concept was brought over by our Scandinavian neighbours (the Vikings) as a means of preservation. Smoked fish would last up to a week and was much tastier than dried fish. However, it wasn’t long before the salty, mature flavour of the smoked fish soon became a delicacy throughout Britain.

The general process

Before the fish is smoked, it has to be cured in a brine solution, which is secret and changes depending on the family recipe! This increases the fish’s ability to absorb the smoke, which is the next step. However, there are two different types of smoking fish – hot and cold smoked.

What’s the difference between hot and cold smoked fish? Well the answer’s in the name – hot smoked is smoked directly over a fire between 70°C and 80°C , whereas cold smoked fish is smoked below 30°C and via a chimney, so the fish maintains its cooler temperature. After the smoking, the fish will then be left to cool and then sliced and packaged!

We offer both hot and cold smoked salmon but while our cold smoked is smoked on the premises, we purchase our hot smoked from an external supplier.