Fresh Shellfish and Seafood delivered to your door overnight
King crab | Smoked Salmon
Quantity:
Take a fresh salmon fillet and smoke it for 12 hours at a high temperature and you get a cooked or hot roasted fillet. These fillets are then cut in portions of about 125 grms (about 4ozs+) and vacuum packed. They have a good shelf life and are ready to eat!
Our packs of sliced smoked salmon are easist way enjoying this Scottish smoked treat. These are long slices of large smoked fillets layered on a board then vacuum packed to seal in the flavour. All our smoked salmon packs are supplied fresh so you can freeze if you wish. Choose 4oz, 8oz or 16oz.
A full side of sliced Scottish smoked Scottish salmon. Produced by Highland smoked salmon of Fort William not Scottish Salmon smoked by Sassenachs in England. This is sold skin on 'D' cut so you have smaller pieces of flesh cut from the middle of the fillet. Salmon come in different sizes and the smoked fillets vary too. Normally our sliced sides range from 1 to 1.5 kgs so will be charged for the weight sold.
Less oily than Salmon these fillets have a firm texture and a delicate flavour. Supplied fresh in a 125grm pack with a good shelf life or freeze for another day. Also available frozen trout fillets 500grms packs supplied frozen offering better value.
A full fillet of salmon roasted in the smoking kiln for 12 hours giving a smokey flavour and cooking the fish to perfection. Each fillet has an individual weight of around 1-1.4 kilos.
Gravadlax means 'buried salmon' in Scandinavian. In the days before freezing and smoking salmon could be preserved by burying the fillets in the earth. The process involved covering the fish in dill which acts as a preservative and presumably kept the worms at bay... These days the process is much more civilised, same salmon, same dill but not a spade in sight. The end result is delightful and if you have never had it give it a try it'll only cost you a couple of quid! Usually frozen apart from Christmas time when we sell loads and have it fresh daily...
[Skip to content]
