Organic. Organic salmon, farmed in the clear waters of the northern seas. Traditionally smoked over gently smouldering oak-log fires. Organic Information. Inverawe's Organic Salmon is farmed less intensively than conventional salmon and follows rigorous organic standards. It is the sustainable choice. Brook stock, feed and environment are all managed to promote the welfare of the fish and this results in a finished product that is distinctive, delicate and delicious. Every fish is cured with sea-salt then placed over gently smouldering, oak-log fires, inside Inverawe's unique brick kilns. There are no alarms, timers or mechanically driven kilns used in the process. Smoked very slowly, the fish is hand inspected during the process and is removed exactly when it is ready. This attention to detail and artisan approach gives Inverawe's products a superior flavour, succulence and a balance of smoke which is a world apart from mass produced smoked fish. Scotland's Specialist Smokehouse. A family business that has perfected a product to truly satisfy both the gourmet and connoisseur. Inverawe still use the age old traditional methods of smoking foods. It is our unique, slow burning oak log fires and traditional brick kilns which gently release a deep, smooth smoke that penetrates and preserves the salmon in the same way it has been done over centuries. Established in 1974, Inverawe nestles at the foot of Ben Cruachan on the West coast of Scotland, 17 miles inland from Oban.
Organically Farmed Salmon (97%), Salt, Oak-Smoke
Preparation & Storage
- Serving SuggestionsSmoked Organic Salmon is so delicate and clean it really should be eaten simply with a little, freshly squeezed lemon juice, black pepper and wonderful wholemeal organic brown bread.Organic Smoked Salmon is a rich source of omega-3s. 50g gives at least half of the recommended daily intake.
Keep chilled below 3°C.Once opened eat within three daysThis pack may be frozen for up to 3 months, freeze on day of purchase.