SCOTTISH PROCESSOR LAUNCHES NEW SMOKED MACKEREL PRODUCT

Scottish processor launches new smoked mackerel product. Scottish processor Luss Smokehouse has launched beech smoked mackerel to their range.

Using only three basic ingredients; mackerel, salt and beech smoke, the company says the result is a succulent, delicate and slightly sweet smoke that compliments the fish perfectly without overpowering it’s natural flavours.

The company’s mackerel fillets come in 200g pack sizes which makes it the ideal dine in dish for two. Luss Smokehouse also produces a smoked mackerel pate, with ingredients that include a hint of tomato puree, pepper and lemon juice.

“This gives the pate that extra little flavour kick that makes it stand out from the rest,” says the company.”

About Luss Smokehouse

Based on the banks of Loch Lomond, Luss Smokehouse sits in the tourist-filled conservation village of Luss. Priding themselvess on being a small yet hard-working close knit team that produces the most delicious and luxurious Scottish Beech Smoked Salmon and Trout.

Using only the finest and freshest fish from their network of trusted suppliers, each salmon is individually hand filleted before gentle kiln smoking in the traditional way for up to 12 hours. The salmon are then delicately hand sliced and packaged on the premises – guaranteeing the ultimate in unsurpassed taste, texture and quality.