A whole side of sashimi quality Salmon. Expertly filleted, dry-cured and smoked in our own smokehouse, to our own recipe using Beech and other selected hardwoods. There is a distinct difference to other oak-smoked salmon and we feel that we have created a truly unique and superior product.
Skin on and all bones removed. Sliced on an angle cross-sectionally through the fillet, remains attached at the skin.