Smoked & Cured Fish

The delicate white meat and velvety texture of smoked sturgeon is an old world delicacy that was enjoyed by the elite classes in Northern Europe.

These are meticulously cured and hot smoked to create a treat worthy of royalty.

Our premium farm raised Atlantic Salmon are harvested after two years. Each salmon is filleted by hand and seasoned with pure kosher sea salt to open the pores and allow the full flavor of this fish to emerge during smoking.

Using only the finest oak wood chips, our salmon is smoked in the Scottish tradition for up to 36 hours for it to acquire the most delicate flavor.

After the smoking process the fish rests, cools and then is sliced and packaged.  

Harvested in North East America, this lobster is of the best quality. Raw meat is expertly detached using a High Pressure Process resulting in higher yield. Flash-Frozen promptly after harvest, it is fresher than fresh.Already deveined, the tails are vacuum-packed in detachable boilable bags.

• Processed from 1.5 lb. hard-shell live North Atlantic lobsters (Spring and Fall catch seasons)
• Lobsters are humanely stunned and raw meat is expertly detached using High Pressure Process, resulting in 27% yield; tail is deveined
• Raw lobster meat is manually extracted from shell 
• Raw lobster meat is tender and ultra-fresh with a unique sea salt flavor  
• Versatility of use: carpaccio, ceviche, sushi, seared, poached, oven baked, etc...
• Boilable vacuum packs go directly from freezer to hot water/circulator for easy thawing or sous-vide cooking
• Portion control meaning no market price fluctuations and year-round availability

The Royale Fillet  is " The best of the best " - prime loin of smoked salmon cut from the centre of the filet .

Keep refrigerated between 2.0°C - 4.0°C

Product will keep unopened in a refrigerator for up to 30 days Once opened use within 3 days .  

Product of Scottland 

The flavors of old world traditions combine fresh dill and traditional ingredients for the salmon lover seeking variety. Our salmon is dry cured with a blend of salt and white sugar.

The cure requires two days and receives coatings of fresh dill throughout the delicate process.

This salmon never undergoes any type of smoking or oven cooking, but when the curing is finished and the salmon is dried, it is ready for consumption.

Available in two size choices: our whole side which serves 10 to 12 people or a smaller weight for a more intimate group setting.

Wild-caught in the pristine waters of Iceland, this preservative free herring is marinated with select ingredients to create the perfect balance between flavor and texture.  This style combines pickled herring with a thick sour cream sauce that blends a subtle sweetness with acidity—a sweet and sour fish.