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The Inverawe Smokehouse is a small, independent family business owned by Robert and Rosie Campbell-Preston, who have been smoking fish on the banks of the River Awe in the Argyll hills since 1977. They only source their salmon from small RSPCA-approved independent organic farms that adhere to the highest fish husbandry practices, where the fish swim in fast-flowing currents to keep them healthy and lean. Most mass-produced smoked salmon is smoked for just a few hours in new-style kilns; at Inverawe, the fish is slowly smoked the traditional way for 48 hours in old brick kilns over oak log fires, which results in fish with a delicate texture and full-bodied flavour. Each side is checked by hand before getting the seal of approval from the fish smoker. Even the Queen loves Inverawe - she granted the smokery Her Majesty The Queen's Royal Warrant in 2002. All our organic farmed fish is organically certified and sourced from the UK wherever possible, if sourced from outside the UK it will be certified by the relevant organic body.
Scottish organic farmed salmon* (Salmo salar) (fish) 97%, Sea salt
For allergens, see ingredients in bold.
*= produced to organic standards.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
Nutritional Information per 100g/ml
Energy (kJ): 620
Energy (kcal): 147
Protein (g): 26.0
Carbohydrate (g): 0.0
of which sugars (g): 0.0
Fat (g): 5.0
of which saturates (g): 1.3
Salt (g): 3.3
This product can be frozen for 3 months, freeze on day of receipt. Defrost thoroughly before use.Ready to eat, serve with lemon and black pepper.
Food contact material: Board, interleaving and polymide clear bag (Not Currently Recyclable or Compostable)
Contains BPA: No
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