Richard Penfold designed the Stonington Smokehouse layout with the knowledge that he gained in the Shetland Isles, where he became familiar with both traditional and modern smoke houses. Richard worked at Ice Atlantic Seafood’s, in Scalloway back in the 1980’s, producing kippers and Finnan Haddie for export to Australian markets. In the late 1990’s, Richards’s friends David and Debbie Hammond built a very forward-looking modern smokehouse called The Shetland Smokehouse. The new Shetland Smokehouse was a source of inspiration and influenced the building design of our Stonington facility. Built in 2000, our Stonington smokehouse has a floor area of approximately 4000 square feet. The main smoking kiln that we use to smoke our salmon is known as a Torry kiln. This historic kiln is virtually the same as the first one built in 1939 at the Torry Research Station in Aberdeen, Scotland. Much of the smoked product coming out of Scotland today is still smoked on Torry kilns. The Torry kiln is quite primitive with very basic operator controls. It requires a knowledgeable and skillful operator to ensure that airflow; smoke production and temperature are managed throughout the process to ensure a good product. By using this historic kiln, along with other traditional processes, we maintain the handcrafted quality of small batch production. Our smokehouse was designed to be energy efficient with radiant heating throughout using reclaimed heat energy from our refrigeration and ice making equipment. The facility is also water efficient and uses less that 400 gallons per day. 80% of our Styrofoam packaging used to ship out wholesale orders is recycled by sanitizing and drying the incoming fresh salmon packaging.

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