Whether it's for the kitchen or for a special occasion our whole side of Scottish smoked salmon is cause for celebration
Pure Prestige – whole side
Our whole side is a complete, high-quality fillet of Scottish salmon. It offers a tender, delicate, and moist texture with a rich, buttery flavour that is both smoky and slightly sweet.
More than just an ingredient, it's a versatile culinary asset designed to elevate your menu. it can be served as a show-stopping center-piece, as part of a buffet or portioned for a main course.
For the kitchen, the generous, uniform loin allows your team to execute with precision during busy service, whether slicing for elegant presentation or taking advantage of or pre-sliced D cut. Its exceptional quality ensures maximum yield with minimal waste.
For the dining room, it becomes a centerpiece of sophistication. Presented simply on a slate board or over ice with traditional accompaniments, its deep colour and glossy sheen make a powerful statement of quality and generous hospitality.
This is a product that creates an experience.
The wholeside of the salmon is filleted and trimmed by hand, is available with the skin on, skin off, D sliced and long sliced.
Product facts
Catch weight – enquire about specific sizing
Origin – Scotland, smoked in the U.K.
Skin-on – 1.3 - 1.6Kg
Skin-off – 1 - 1.3Kg
Average weight of each package
Skin-on – 2Kg
Skin-off – 1.8Kg
Size of package – L650 x W255 x 50mm
Vacuum packed
Use by date – 29 days after date of production
Traditional & Smoked Gravlax
Our traditional gravlax is a culinary masterpiece crafted from the freshest whole side of salmon, complete with its skin. We start by dry curing the salmon using a carefully balanced blend of salt, sugar, and dill. This meticulous process results in a flavour profile that is fresh and delicate.
During the dry curing stage, the salmon absorbs the flavours of the salt, sugar, and dill, creating a harmonious combination that enhances the natural essence of the fish. The result is a gravlax that offers a perfect balance of savoury and sweet notes, with the refreshing herbal undertones of dill complementing the salmon’s inherent richness.
For those who desire a smokier twist, we take this already exceptional gravlax and elevate it further. Through a gentle cold smoking process, we infuse the fillet with our characteristic smoky aroma. This additional step adds depth and complexity to the flavour profile, enhancing the gravlax with a subtle smokiness that perfectly complements the delicate notes of the cured salmon.
Product facts
Catch weight – enquire about specific sizing
Origin – Scotland, smoked in the U.K.
Skin-on – 1.3 - 1.6Kg
Skin-off – 1 - 1.3Kg
Average weight of each package
Skin-on – 2Kg
Skin-off – 1.8Kg
Size of package – L650 x W255 x 50mm
Vacuum packed
Use by date – 29 days after date of production
Nutritional Information
Ready to eat Smoked Scottish Salmon
Ingredients: 97% Atlantic Salmon (FISH), 2% salt, 1% sugar
Scientific Name: Salmo salar, Salmon Aquaculture from Scotland Packaged in the U.K.
Package: Vacuum-packed
Storage: Ready to eat. Keep refrigerated at 0°C to 4°C and consume within four days after opening the sealed pack. Consume before the sell by date. Product may be frozen. Freeze on day of purchase. Defrost before eating.
Caution: Although care has been taken to remove all bones, some small ones may remain.
Per 100g
Energy: 853kJ / 204kcal
Fat: 11.5g
-of which saturates: 3.0g
Carbohydrate: 1.1g
- of which sugars: 0.1g
Fibre: 0.5g
Protein: 23.8g
Salt: 3.18g