Est. 1962 · Harbour Wynd, Pittenweem, Fife
Smoked slow over
oak, right on
the harbour.
Weem Quay is a three-generation smokehouse on the East Neuk coast, cold-smoking whatever the day-boats land — kippers, salmon, haddock and mackerel — the way Sandy Guthrie first fired the kiln in 1962.
This week's landing
Mackerel & herring — Isabella J, Pittenweem
Salmon — small west-coast farm
Haddock — May Isle, Anstruther
Cold-smoked, not rushed
Everything sits in the brine overnight, then eighteen to twenty-four hours in cool oak smoke. No liquid smoke, no shortcuts.
Landed within the day
Fish comes off the creel boats at Pittenweem and Anstruther harbours and into the brine before the tide turns.
Kilns older than the shop
Two brick kilns Sandy built by hand in the '60s still do the cold-smoking — patched, not replaced.
“The best kipper between Eyemouth and Peterhead — worth the drive round the coast road on its own.”The Fife Herald, coastal food guide (fictional, for illustration)
Around the smokehouse
A working harbour shop
Open on Harbour Wynd, Tuesday to Sunday
Tue–Sat 9am–5pm · Sun 10am–3pm · Closed Monday