Features
Weight
100g
Specie
Scottish Salmon Japanese Yakitori Cure
Provenance
Small Artisan Production
Region
Scotland
Preparation
Long Sliced Packed
Yakitori Salmon, Japanese cured, 100g
This Japanese Cured Yakitori Salmon offers a sophisticated fusion of sweet, savoury and subtly smoky flavours inspired by classic yakitori glazing techniques. Beginning with premium fresh salmon, the fillets are cured in a carefully balanced blend of soy sauce, mirin, sugar and delicate spices—ingredients that create the characteristic harmony of Japanese cuisine. The marinade gently penetrates the salmon, enhancing its natural richness while imparting caramelised sweetness, umami depth and an aromatic glaze-like finish. The result is a tender, flavourful salmon with a glossy surface and a succulent texture that lends itself beautifully to modern and traditional dishes. Its sweet-umami profile makes it ideal for sushi, sashimi-style serving, rice bowls, bao, Asian-inspired salads, noodles and bento-style lunches. Yakitori salmon also pairs wonderfully with avocado, sesame seeds, pickled vegetables, citrus dressings, spring onions, sticky rice, grilled greens and miso-based sauces. Serve it cold, at room temperature or lightly warmed—heat enhances its aroma while maintaining its delicate texture. The 100g pack is perfectly portioned for premium at-home meals or restaurant-quality presentations. With its refined flavour, glossy finish and distinctive Japanese character, this Yakitori Cured Salmon brings a creative and beautifully balanced twist to cured fish selections.
Read more£7.91
Features
Weight
100g
Specie
Scottish Salmon Japanese Yakitori Cure
Provenance
Small Artisan Production
Region
Scotland
Preparation
Long Sliced Packed
Description
With up to 30,000 wild salmon caught in a single season, the fishery on the River Severn is one of the most significant in the country. Alongside the River Wye, these two bodies of water are synonymous not only with wild salmon, but also with elver and eel. The founder of Severn & Wye spent a childhood fishing with his father, this prompted him to launch the Severn & Wye Smokery, housed between the two rivers, just outside the Forest of Dean. Initially selling only smoked wild salmon and smoked eel, the smokery has now expanded to also offer a large range of produce.
In 1999, the company relocated to a more modern, purpose-built fish processing plant in Westbury-on-Severn; in 2007, the original site was also completely renovated, investing mainly in the equipment used. Today, both locations are fully EEC-approved, and follow strict BRC Higher Level Accreditation regulations. This ensures their customers an extremely high quality of produce.
The store is currently located at The Barn at Severn & Wye, next-door to the original site. On the ground floor, you can find the fish market, chef’s larder, café and gift shop, with a large restaurant and theatre-style kitchen on the first floor.
