Our 'Half Side - Tail and Belly' Fillet is a generous 600g (approx) fillet from the bottom half of the salmon.
Thinner, and hung lower in the smoke, the Tail and lower part of the Belly, absorbs a rich, intense flavour; that is salty and more mature than the Queen Margaret Fillet. The tail is extra cured, producing a lean, firm and meaty texture, similar to a Palma ham.
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 flavor 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.