Prime superior salmon from select sustainable farms in north west Scotland. This provides Bleiker's with low fat, high omega 3 oil fish with full traceability. The salmon is dry cured with sea salt and smoked over pure oak chippings.




SMOKINESS

Succulent, full of flavour, with the perfect balance of oak smoke, Inverawe's award-winning smoked salmon is everything classic smoked salmon should be. Still smoked in the old-style brick kilns, giving it a memorable taste, this proper smoked salmon won gold at the 2012 Great Taste awards.

Fish is hand cured in a sweet brine of brown sugar, dark rum and Dead Sea salt. It is then hung in their stone kiln, where it is gently smoked using a mixture of oak whisky barrel chips, larch and ash. No electric kilns are used, just pure aromatic woodsmoke and a gentle West Coast breeze to help keep the woodchips smouldering.

Bradan Orach  Smoked Salmon (Golden salmon in the Gaelic). Fresh salmon  is cured with sea salt then strongly smoked for at least 24 hours , giving it a full rich flavour in the traditional Highland style.

SMOKINESS

Classic and more lightly smoked Cold Smoked Salmon from the Loch Fyne Smokehouse. Loch Fyne Classic Smoked Salmon is delicately flavoured. The fresh salmon fillets are dry cured with sea salt and brown sugar and then smoked over oak chips from whisky casks. Classic Smoked Salmon is smoked for approx 12 hours, D cut and vacuum packed.

SMOKINESS

Firm textured, with full smoked salmon flavour and soft sweet aftertaste, Summer Isles Sweet Cured Smoked Salmon is ideal for stater dishes, canapes or even just on brown bread with a squeeze of lemon.

SMOKINESS