Master craftsman Keith Dunbar at his Achiltibuie Smokehouse dry salts, then smokes finest salmon carefully over oak chips from old whisky barrels. We recommend you scramble some duck eggs with it and make a breakfast to remember. Please note that as these are a smoked product from a different supplier, they are not available as part of the Tuesday Fish Market. Please order by Monday at noon so that we can deliver to you the same week.