Each fillet is hand-cured, gently smoked and packaged in Stornoway on the Isle of Lewis to maintain unrivalled freshness.
Raised in the West Coast of Scotland and Hebrides, only the finest quality fresh Scottish Salmon is used to make Native Hebridean and Harris & Lewis Smoked Scottish Salmon. Fillets are gently smoked by artisan smokers who cure each fillet by hand at the Harris & Lewis Smokehouse in Stornoway, resulting in an unrivalled freshness and a rich flavour. Visit shop.scottishsalmon.com to find out more.
Winner of a Great Taste Award in 2020, Native Hebridean Scottish Salmon is a unique native strain that descends from the wild salmon of North Uist, and is raised exclusively in the Hebrides and fully traceable to the islands. Prized by the world’s best chefs, it has a firm texture and outstanding flavour. Native Hebridean Smoked Scottish Salmon is available in 100g and 200g packs or as a pre-sliced side.
Also available in 100g and 200g packs or as a pre-sliced side, Harris & Lewis Smoked Scottish Salmon is hand cured by Artisan Smokers with sea salt and demerara sugar, then smoked using Scotch whisky cask chippings.
Tasting packs are available containing 100g of Native Hebridean and 100g Harris & Lewis Smoked Scottish Salmon, as well as sharing packs which contain 200g of Native Hebridean and 200g of Harris & Lewis Smoked Scottish Salmon. Delivery is available throughout the UK, with a click and collect option for those wishing to collect at the Harris & Lewis Smokehouse in Stornoway.