Exclusively from Bakkafrost Scotland

HAND CURED AND FRESHLY SMOKED ON THE HEBRIDEAN ISLANDS OF SCOTLAND

Native Hebridean Salmon are a truly unique breed, descending from the wild salmon of rugged and remote North Uist in the Outer Hebrides, on the North-West coast of Scotland.

Deemed ‘the perfect smoked salmon’ with ‘lovely texture’ by renowned culinary expert Chef Jack Stein and winner of a prestigious Great British Food Award 2021, the fresh fillets are hand cured using our traditional island recipe. The award-winning fish are then smoked in pebble-lined kilns using wood shavings of aged Scotch whisky barrels for a deliciously aromatic and distinctive taste of the Hebrides.

We hand cure and freshly smoke Native Hebridean Salmon, sustainably raised on the Hebridean Islands and West Coast of Scotland. Our Artisan Smokers hand cure only fresh fillets using our ‘Traditional Island Recipe’ before gently smoking in traditional pebble-lined kilns using wood shavings of aged Scotch whisky barrels for a unique taste of the Scottish Hebridean Islands.

• Only salmon with pure Hebridean ancestry, raised on the Hebridean Islands and West Coast of Scotland, are cured and smoked to produce Native Hebridean Smoked Scottish Salmon.

• Only the exact amount of cure necessary is hand massaged into each fresh fillet, meaning there is no need to rinse off excess ingredients and waste water before smoking.