Smokin Brothers Belly Fillet Sustainable Scottish Smoked Salmon 600g



The belly is the most delicate part of the salmon with a buttery flavour, similar to salmon sashimi with a hint of smoke and a juicy texture. The slices will melt in your mouth leaving behind a pleasant and mild smoky flavour. Besides belly slices, you will find the neck slices which are the most buttery part of the salmon.

Delicate and buttery slices. Sustainable Scottish farmed salmon. Sashimi slice style. Never vacuum packed, just wrapped in 100% plastic free materials to maintain its fresh texture. Perfect to impress your guest.


5-6 People
Sustainably Farmed Scottish Salmon
Market Fresh
Sashimi Cut Ready to Serve
SALSA. PGI Status. RSPCA Certified Scottish Farmed
Rich in Omega 3
Smokin Brothers
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Smokin Brothers

Smokin’ Brothers is a brand exclusively focused on handcrafting a world class and sustainable smoked salmon. This unique Sashimi sliced Smoked Salmon is served in renown restaurants like  Le Gavroche, Bibendums, Pollen Street Social, Daylesford Organic, and the Duck and Waffle.

The brand was created by three friends from Italy who travelled to the UK and met during their stay in London. Vincenzo, Alessandro e Iacopo have lived together since they arrived in London. Iacopo and Ale both worked in a London based smokehouse where they gained experience in the artisan production of creating smoked salmon. After a couple of years they decided to join with Vincenzo to set up a salmon smokery in the renown Daylesford Organic Farm, the 3 were the only independent business working within the organic farm. The smokin’ brothers salmon is quite unique and immediately recognisable for the way its cut. In fact, every side is carefully and precisely cut by hand into thin sashimi slices. The sashimi style allows one to appreciate the beautiful complexity of flavour and texture in each slice, the smoked salmon is never squeezed in vacuum pack, it is nestled in a compostable wooden tray which allows the flavour to mature and breath and not to be suppressed. Another main feature of Smokin’ Brothers approach is to differentiate the tail and the belly of the salmon.

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