Our cold smoked Salmon sides take on the unique flavour and character of traditional Oak smoking. They are smoked by hand the old fashioned way. Our Salmon is Prime Scottish, Superior grade fish from sustainable sources. We hand fillet and pinbone each fish before curing it with high grade Kosher mineral salt for at least 8 hours to add flavour and draw the moisture out. After rinsing and chilling we dry the fish and hang in the smokehouse. Not just any smokehouse but our 150 year old Kipper smokehouse. The fires burn slowly, very slowly for up to 24 hours and the flavour permiates the fish. After removal and chilling we either cut or pack the fish whole in vacuum packs to preserve the freshness. The "D" cut Salmon is sliced diagonally right down to the skin so you can peel off the slices as you need them. Any odds and ends make a great addition to scrambled eggs with a little Tobasco or Worcester Sauce, or just an indulgent snack..
Our sides are available whole (Unsliced) or "D" Cut as you prefer.
Whole sides run to about 1.2 to 1.4 Kilos in weight.
If you just need a smaller quantity our 200g "D" Cut packs are available.