Inverawe Smoked Salmon

Truly traditionally smoked salmon follows a process that dates back some 2,500 to 3000 years. Fish was smoked slowly over smouldering oak logs in brick kilns. When Inverawe started smoking fish back in the 1970s their aim was to try and stick to the traditional smoking methods dating back as they do. They smoke their fish in their own brick kilns over slow burning oak logs. The process is one that can take anywhere between 36 to 72 hours - it is entirely dependant on wind, humidity, precipitation and temperature. The salmon is ready only when it is ready and it’s up to the master smokers to know instinctively when the fish can be removed from the kilns where it has both smoked as well as cured during this lengthy process. The result is a remarkable, subtle blend of oak smoke and salmon. Time, sustainably sourced fish and local Scottish oak makes for something we are very proud of and something that is consistently awarded for its excellence.
NOT AVAILABLE FOR OVERSEAS DELIVERY

SUITABLE FOR HOME FREEZING (3 MONTHS)

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Please note that the default shipping option is Click & Collect.  If you do not intend to collect from our store in Perth, Scotland then please choose another shipping option.  This is a chilled product and is best collected from store.  If you would like it sent out then please choose 1st Class Royal Mail or Courier.

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