Traditional Rope Hung Smoked Scottish Salmon - 200g
Adding product to your cart
Important: Kindly scroll to the bottom for info on receiving the product chilled and refreezing.
Grants are one of the few remaining commercial smokehouses to continue the centuries old craft of rope hung smoked salmon.
With this award-winning product we abandon all the cost saving and conveniences of modern production methods and step back into the past. The result is an exceptional, distinct smoked salmon which we consider the world’s best.
The hand selected farmed salmon is delivered fresh twice a week from the free flowing, clean, open waters off the Scottish Coast. The fillets are then prepared by hand for curing and allowed to rest. Using natural sea salt and sugar, each fillet is cured for up to 12 hours before carefully rinsing the fish. A rope is then secured to the tail of each fillet and hung to mature for 24 hours before the smoking process begins. In a open fire, brick-built kiln we slowly burn oak whiskey barrels.
The cool smoke is allowed to envelope the free hanging fillets for up to 36 hours and monitored carefully to ensure perfect temperature and humidity. With years of experience, the head smoker knows exactly when the salmon is ready to leave the smoker. The fish is then allowed to mature for a minimum of 48 hours to allow the exquisite buttery texture and strong but delicate smoke flavour to fully develop.
Due to the traditional methods which are used, this remarkable smoked salmon is produced in small batches and is available in limited supply. But what else would you expect from a smoked salmon which can proudly sit alongside the finest food and drinks from across the planet?
Chilled and Refreezing Information:
Our shipments are sent out frozen and tend to arrive at your door at a very low temperature (We cannot guarantee the exact temperature in which they arrive). If the product is still cold, at fridge temperature (5C degrees or below), then you may refreeze the product. Below are links from the GOV.UK website and USDA which explain this and give further insights.