Steelhead Trout is amazing barbecued: it simply melts in the mouth. You can use foil or damp newspaper if you prefer, but we love the crispy skin straight from the grill – just make sure you oil the grill well beforehand.

There’s not a week that goes by that we don’t thank our lucky stars for having Ruari and Donald Murray in the neighbouring glen to smoke our fish. Ruari’s father David set up the smokehouse, so the skill runs deep in their family. They run their own amazing shop in Lochgilphead, as well as smoking our fish and the wonderful Gigha halibut.

What better for Mother’s Day than a fillet of beautiful fish? And even better if you know how to cook it! We often find customers shy away from the bigger fillet because they think it’s harder to cook when they’re used to portions. The reality is it couldn’t be easier.

Mini Tattie Scones with Beet & Whisky Creme Fraiche and Kames Smoked Steelhead Trout. Very Scottish, and very delicious. These make an ideal starter to the mighty haggis, and aren’t too heavy. Rabbie would approve!

Kicking off our Kames recipes with this one from Shelagh, who after over 40 years of marriage to a fish farmer knows how to produce an enviable party piece! This one really shows off the beautiful quality and texture of our Steelhead Trout – and is perfect at a ‘help yourself to food’ sort of gathering.

This recipe is very quick and easy to prepare but then takes its own time to marinate and produce the most delicious, succulent trout gravadlax.