Scottish Salmon has consistently been the favorite of top chefs around the globe. Its consistent texture, flesh and flavor make it the perfect ingredient. 

Now, CleanFish is providing this delicacy in a variety of fillets cuts from a group of farms off the Northeast coast of Scotland in the picturesque Shetland and Orkney Islands.

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Smoked Sea Whistle Salmon

Our local smoker partner, Chef Michel Blanchet, smokes Sea Whistle Salmon from his smokehouse in Los Angeles.  Chef Blanchet, one of the Frenchman behind haute cuisine in California, has been smoking his renowned fish for sixteen years.  A staple of top restaurants and hotels, Sea Whistle Smoked Salmon can now be yours.  

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“I’ve known Michel more than 30 years. His smoked salmon is the best, period.” — Chef Ken Frank, La Toque Napa

• Raised without hormones, antibiotics or chemical antifoulants on nets
• Feed is free of antibiotics, hormones, GMOs, land animal by-products, and synthetic colorants (farm is transitioning to all-natural Panaferd and phaffia yeast)
• Salmon hatchery meets RSPCA “Freedom Food” animal welfare standards. 
• Farms use solar and wind power, recycle their equipment, and convert fish trimmings into sausages
• Available whole or fillet (C, D, and E trim)

A strong tidal flow ensures the fish get plenty of healthy exercise and that the water in the pen is constantly replenished.

Chef Blanchet with a fillet of Smoked Sea Whistle Salmon ready for packing.