Scottish Salmon Co scoops best smoked fish award

The competition’s judging panel comprises of some of Britain’s most acclaimed chefs, food critics and influencers, SSC said in a press release.

Chef Jack Stein said: “There were some strong contenders for the number one spot and it was hard to call, but when it came down to it, [Native Hebridean Salmon] just had the best flavours.”

‘Lovely texture’

SSC’s Native Hebridean fish are descended from North Uist wild salmon and are raised in the Hebrides. The strain is a result of a unique brood stock program spanning more than a decade.

“Being bred from wild island salmon gives this fish such a lovely texture. I thought the flavours were great - really good seasoning,” said Stein.

“The packaging was very classy. For me, this was the perfect smoked salmon. I could have happily eaten a whole fish.”

Hand cured

The salmon is hand cured and smoked by SSC at its Harris & Lewis Smokehouse in Stornoway on Lewis. SSC, which is owned by Faroese salmon farmer Bakkafrost, sells the product online for £7 for 100 grams and £13 for 200 grams.

SSC’s business development director Su Cox said: “Having only launched our online shop earlier this year, it’s great to see our Native Hebridean Smoked Scottish Salmon win such a prestigious award.”