Side of Smoked Salmon
Side of Smoked Salmon
The side of smoked salmon is perfect for sharing around a table of friends and family, or showing it off as a showstopper centrepiece. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Â
'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the Smokery to develop our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
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Please note, occasionally products may be unavailable or replaced from a different source due to bad weather conditions, seasonality and current circumstances.
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We’re proud to sell the best quality catch and like all live fish markets, pricing can fluctuate day to day depending on what the local fishermen are landing.
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Original: $80.02
-65%$80.02
$28.01Side of Smoked Salmon
Side of Smoked Salmon
The side of smoked salmon is perfect for sharing around a table of friends and family, or showing it off as a showstopper centrepiece. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Â
'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the Smokery to develop our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
Â
Please note, occasionally products may be unavailable or replaced from a different source due to bad weather conditions, seasonality and current circumstances.
Â
We’re proud to sell the best quality catch and like all live fish markets, pricing can fluctuate day to day depending on what the local fishermen are landing.
Â
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Side of Smoked Salmon
The side of smoked salmon is perfect for sharing around a table of friends and family, or showing it off as a showstopper centrepiece. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Â
'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the Smokery to develop our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
Â
Please note, occasionally products may be unavailable or replaced from a different source due to bad weather conditions, seasonality and current circumstances.
Â
We’re proud to sell the best quality catch and like all live fish markets, pricing can fluctuate day to day depending on what the local fishermen are landing.
Â
