• Hand filleted, pin boned and trimmed, before being dry cured in salt and demerara sugar and traditionally kiln smoked for 8-10 hours over sustainably sourced oak chippings. The smoked fillets are matured for several days in a Himalayan salt chamber to produce an exceptional texture and depth of flavour

• Serves 1-2 (100g)

• Origin - Farmed UK

• Catch method: Chalk stream 

• Shelf life on receipt - 12 days