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.

Sable, or commonly referred as Black Cod, is wild caght in the Northern Pacific waters off Alaska by longline fisherman.

Sable is painstakingly cured and smoked to perfection to create a delicate fish with a distinctive buttery and sweet flavor.

Our premium farm raised Atlantic Salmon are harvested after two years. Each salmon is fileted 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.

All salmon comes with dill sauce on side.

Serves 12- 20 people. 

Approximately  2.5 lbs to 3 lbs.

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.

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