Ùrachadh mu Dheireadh 21/03/2017
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TIOTAL
Biadh Innse Ghall: Aithriseachd mu Thaigh-smocaidh (Beurla)
EXTERNAL ID
SMO_ISLANDVOICES_07_EN
ÀITE
Loch Euphort
SGÌRE
Uibhist a Tuath
SIORRACHD/PARRAIST
INBHIR NIS: Uibhist a Tuath
DEIT
2007
LINN
2000an
CRUTHADAIR
Sabhal Mòr Ostaig and Cothrom Ltd
NEACH-FIOSRACHAIDH
Gordon Wells Sabhal Mòr Ostaig
AITHNEACHADH MAOINE
2861
KEYWORDS
giullachd bìdh

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Tha an Hebridean Smokehouse an Uibhist a Tuath a' giullachd bhradan agus biadhan eile airson margaidh chruinneil. Tha an aithriseachd seo a' sealltainn deasachadh agus pacadh nam biadhan.

Tha a' bhidio seo bhon DVD 'Guthan nan Eilean' a rinneadh le Sabhal Mòr Ostaig agus Cothrom Earr mar phàirt de phròiseact Eòrpach Leonardo POOLS. Tha 40 bhidio ghoirid air an DVD, airson luchd-ionnsachaidh na Beurla agus na Gàidhlig, a tha a' sealltainn beatha làitheil ann an Uibhist agus Beinn a' Bhaoghla.

B'e Gordon Wells co-òrdanaiche a' phròiseict 'Island Voices'. Ceangail ri bloga a' phròiseict an seo

The Hebridean Smokehouse is in Clachan on the Isle of North Uist, in the Outer Hebrides. Its main product is salmon, though it also does scallops and sea-trout. These are sold worldwide, with orders coming from as far away as North America and Japan. Although most of its business is done by post, its doors are always open to visitors who wish to see how the work is done.

Most of the work is done in two separate sealed rooms.

In the Wet Room the fresh salmon are prepared for smoking. This requires various things to be done.

Firstly, the fish are cleaned and filleted.

A sharp knife is also used to trim the fish.

After filleting and trimming the fish is salted. This reduces the amount of water in the fish and helps to preserve it.

After salting the fish is carefully rinsed and checked for quality.

If it passes it is ready to go for smoking.

Peat has been the natural fuel in Uist for many centuries. Usually it is cut on the moor in the early spring and left to dry for the summer before being brought in.

To smoke the fish it is broken up into small pieces.

It is then packed into the firebox where it burns slowly.

It burns with a very characteristic smell, which helps to flavour the fish.

The temperature varies between 20 and 28 deg C and the fish is smoked for up to 20 hours.

The fish is placed in the kiln through doors that open from the Wet Room side.

After smoking it is removed through doors that open into the Dry Room side. This is where the final stages of the preparation are completed. Everything in the Dry Room has to be completely clean.

The smoked fish is generally hand sliced before packaging.

Depending on requirements slices can be packed in different quantities.

Some fish may be sliced and then put back together as a sliced side.

After vacuum packing the fish is ready for sending off the island to customers elsewhere in the UK and worldwide.

There is also a small shop on the premises.

This does a steady trade with the local community and summer visitors to the island.

So the Smokehouse is an interesting example of an industry that is firmly island-based.

Yet it looks out to the wider world with confidence, knowing it offers ready access to a taste and experience that is uniquely Hebridean.

Airson stiùireadh mu bhith a’ cleachdadh ìomhaighean agus susbaint eile, faicibh duilleag ‘Na Cumhaichean air Fad.’
’S e companaidh cuibhrichte fo bharantas clàraichte ann an Alba Àir. SC407011 agus carthannas clàraichte Albannach Àir. SC042593 a th’ ann an High Life na Gàidhealtachd.
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Biadh Innse Ghall: Aithriseachd mu Thaigh-smocaidh (Beurla)

INBHIR NIS: Uibhist a Tuath

2000an

giullachd bìdh

Gordon Wells Sabhal Mòr Ostaig

Guthan nan Eilean / Island Voices

Tha an Hebridean Smokehouse an Uibhist a Tuath a' giullachd bhradan agus biadhan eile airson margaidh chruinneil. Tha an aithriseachd seo a' sealltainn deasachadh agus pacadh nam biadhan.<br /> <br /> Tha a' bhidio seo bhon DVD 'Guthan nan Eilean' a rinneadh le Sabhal Mòr Ostaig agus Cothrom Earr mar phàirt de phròiseact Eòrpach Leonardo POOLS. Tha 40 bhidio ghoirid air an DVD, airson luchd-ionnsachaidh na Beurla agus na Gàidhlig, a tha a' sealltainn beatha làitheil ann an Uibhist agus Beinn a' Bhaoghla.<br /> <br /> B'e Gordon Wells co-òrdanaiche a' phròiseict 'Island Voices'. Ceangail ri bloga a' phròiseict an <a href="http://guthan.wordpress.com/" target="_blank">seo</a><br /> <br /> The Hebridean Smokehouse is in Clachan on the Isle of North Uist, in the Outer Hebrides. Its main product is salmon, though it also does scallops and sea-trout. These are sold worldwide, with orders coming from as far away as North America and Japan. Although most of its business is done by post, its doors are always open to visitors who wish to see how the work is done.<br /> <br /> Most of the work is done in two separate sealed rooms.<br /> <br /> In the Wet Room the fresh salmon are prepared for smoking. This requires various things to be done.<br /> <br /> Firstly, the fish are cleaned and filleted.<br /> <br /> A sharp knife is also used to trim the fish.<br /> <br /> After filleting and trimming the fish is salted. This reduces the amount of water in the fish and helps to preserve it. <br /> <br /> After salting the fish is carefully rinsed and checked for quality.<br /> <br /> If it passes it is ready to go for smoking.<br /> <br /> Peat has been the natural fuel in Uist for many centuries. Usually it is cut on the moor in the early spring and left to dry for the summer before being brought in. <br /> <br /> To smoke the fish it is broken up into small pieces.<br /> <br /> It is then packed into the firebox where it burns slowly. <br /> <br /> It burns with a very characteristic smell, which helps to flavour the fish.<br /> <br /> The temperature varies between 20 and 28 deg C and the fish is smoked for up to 20 hours.<br /> <br /> The fish is placed in the kiln through doors that open from the Wet Room side.<br /> <br /> After smoking it is removed through doors that open into the Dry Room side. This is where the final stages of the preparation are completed. Everything in the Dry Room has to be completely clean. <br /> <br /> The smoked fish is generally hand sliced before packaging.<br /> <br /> Depending on requirements slices can be packed in different quantities.<br /> <br /> Some fish may be sliced and then put back together as a sliced side.<br /> <br /> After vacuum packing the fish is ready for sending off the island to customers elsewhere in the UK and worldwide.<br /> <br /> There is also a small shop on the premises. <br /> <br /> This does a steady trade with the local community and summer visitors to the island.<br /> <br /> So the Smokehouse is an interesting example of an industry that is firmly island-based.<br /> <br /> Yet it looks out to the wider world with confidence, knowing it offers ready access to a taste and experience that is uniquely Hebridean.