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Side of Smoked Salmon

The side of smoked salmon is perfect for sharing around a table of friends and family, or showing it off as a showstopper centrepiece. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.

After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range. 

'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the Smokery to develop our own range of smoked and cured fish under his expert guidance.' Rick

Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.


Please note, occasionally products may be unavailable or replaced from a different source due to bad weather conditions, seasonality and current circumstances.


We’re proud to sell the best quality catch and like all live fish markets, pricing can fluctuate day to day depending on what the local fishermen are landing.

We will donate £1 for every online fishmonger order over £50 to Dive Project Cornwall. We want to support their quest to protect the marine environment to save our oceans for future generations.  


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