Fresh Shellfish & Seafood delivered direct to your door
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 cost you less than a fiver! Usually frozen apart from Christmas time when we sell loads and have it fresh daily...