Strathgarry

Bertie Thewes named Strathgarry for the strath of the River Garry, where he caught his first salmon at eight years old, a fish his father landed for him that was nearly as big as he was. Thirty years on farms, in rivers and at sea produced a deliberately short range: cold smoked salmon, gravadlax, and a long cut fillet sold in the United States as the Royal Slice. This is chilled smoked fish rather than tinned, cured with sea salt, demerara sugar and natural woodsmoke and nothing else.