Smokin Brothers Tail Fillet Sustainable Scottish Smoked Salmon 400g

£30.00

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The tail is the smokiest part of the salmon with a tender texture. The flesh is lean and full of character, the slices are smaller and high in protein. When taking your first bite, you will taste the intensity of the smoke followed by more buttery tones. Besides the tail slices, this fillet contains also intermediate slices that are bigger and more tender.

Extra smokey and lean. Sustainable Scottish farmed salmon. Never vacuum packed, just wrapped in 100% plastic free materials to maintain its fresh texture. Perfect to impress your guest.

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Features
Weight
400g
Serves
4-5 People
Specie
Sustainably Farmed Scottish Salmon
Provenance
Market Fresh
Region
Scotland
Preparation
Sashimi Cut Ready to Serve
Accreditation
SALSA. PGI Status. RSPCA Certified Scottish Farmed
Vitamins
Rich in Omega 3, 25.6g of protein x 100g
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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