logo main logo dark logo light
  • HOME
  • ABOUT US
  • OUR SHOPS
  • WIMBLEDON SMOKEHOUSE
  • SHOP ONLINE
  • PREP GUIDE
Enjoy your shopping 0

No products in the cart.

logo sticky
  • HOME
  • ABOUT US
  • OUR SHOPS
  • WIMBLEDON SMOKEHOUSE
  • SHOP ONLINE
  • PREP GUIDE
Enjoy your shopping 0

No products in the cart.

logo main logo darklogo light
Enjoy your shopping 0

No products in the cart.

  • HOME
  • ABOUT US
  • OUR SHOPS
  • WIMBLEDON SMOKEHOUSE
  • SHOP ONLINE
  • PREP GUIDE

Home » All products » Store Cupboard » Sauces, Marinades & Condiments » Oak Smoked Alioli

Oak Smoked Alioli

£2.95

Weight: 115g

SKU: SC_Aliioli_Smoked_La-Barca Categories:Sauces, Marinades & Condiments, Store Cupboard
Share:
  • Description
  • Additional information
  • Ingredients

Description

A rich and indulgent alioli made using oak-smoked olive oil from Toledo. It is a delicious accompaniment to grilled meats and fish.

Additional information

Weight 0.115 kg

Ingredients

Sunflower Oil, Finca la Barca Smoked Olive Oil (27.5%), Garlic (7%), Water, Vinegar, Pasteurised Egg Yolk, Lemon Juice (Sulphites) Salt, Sugar, Modified Corn Starch, Stabilisers: Xanthan Gum and Alginate, Smoke Flavouring, Antioxidant: EDTA, Preservative: Potassium Sorbate.

For allergens see ingredients in bold.

Related products

  • Wasabi S&B
    AsianStore Cupboard
    Add to cart £1.95
  • Black Beans Navarrico
    Rice, Pasta & PulsesStore Cupboard
    Add to cart £5.25
  • Spaghetti Vesuvio
    Rice, Pasta & PulsesStore Cupboard
    Add to cart £3.95
  • Chickpeas Navarrico
    Rice, Pasta & PulsesStore Cupboard
    Add to cart £3.95

PRIVACY POLICY • TERMS AND CONDITIONS • FAQs/CONTACT

© 2020, Moxons Fresh Fish

Site and Illustrations by Bear & Roo

logo footer bottom

How we prepare your fish.

Our fishmongers can prepare your fish in various ways, please see below for the services we offer.


Gutted

An incision is made in the belly of the fish at the tail end and cut through the skin to the head. The guts, roe and gills are removed.


Scaled

Holding the fish by the tail, a blade is scraped in short, sharp bursts against the grain of the scales and back again, until the scales are removed.


Filleted

Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.


Trimmed

The fins are removed.


Pin Boned

The small, thin, flexible bones distributed along the side of the fillet are removed.


Steaked

Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.


Skinned

Held at the tail end of the fish, a small angled cut through the flesh is made. The skin is held while a knife is gently moved through the fish.


Supreme

Supremes are portions of fish that have been cut across the boneless fillet.