Our 'Half Side - Neck and Belly' Fillet, is a generous 600g (approx) fillet from the top of the salmon.
Hung higher in the smoke, the Neck and Belly receives a light smoking. The belly is luxuriously buttery, absorbing the smoke with ease. It has a sweet and milder flavour that the tail. The texture of the belly is smooth and rounded.
We lightly cold smoke our salmon for 40 hours, with a blend of woods native to Scandinavia: Beech wood, Alder and Juniper, all environmentally sourced and free of any chemicals. This combination creates a light provocative flavour that matures in the mouth. Rich with tangy notes of the forest, and salty like sea water on the lips, with a rounded buttery flavour.
Following Scandinavian tradition, we hand slice our salmon in thick vertical cuts, like sashimi. This technique allows you to experience and taste the full depth of the salmon’s flavour.
Serves 5-6 as a starter
Ingredients: salmon [FISH] 96.5%, Salt 3.5%.
14 days shelf-life in paper packaging - 21 days shelf-life in vacuum packing - keep refrigerated store temperature +/-4°C - although every care has been taken to remove all bones, some may remain.