Cley Smokehouse

Cley Smokehouse

traditional smoked fish & meats delivered direct

01263 740282

  £0.00 | 0

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  2. Fresh Fish & Fishcakes
  3. Cley Smokehouse Fresh Fish
  4. Fresh Salmon
Individual fresh Scottish Salmon fillet portions. Vacuum packed.

Suitable for home freezing

Fresh Salmon Portions
Fresh Scottish Salmon fillet portions. Vacuum packed.

£17.50/kg

£17.50/kg in approx 140g portions

FREE NEXT DAY DELIVERY!

On orders over £69.99 Order before 12.00am Monday-Thursday
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FRESHNESS GUARANTEE

If you are unhappy with your order FOR ANY REASON we will refund or replace your purchase in full.

Simple fresh Salmon. Whole Scottish Salmon, filleted and prepared into convenient portions by the skilled staff at Cley Smokehouse then vacuum packed to retain the freshness. Eat what you want and pop the rest in the freezer for an easy and delicious meal - quality and convenience on a plate.

All our salmon is responsibly sourced from sustainable, ethical farms based in the remote salt water sea lochs of Scotland.

Always ensure fish is piping hot and cooked through before serving. Although every care is taken during preparation fish may occasionally contain bones.
Keep refrigerated (store below 5 degrees C), Should be consumed within 4 days of arrival - important always refer to product Use By. Suitable for home freezing at -18°C or below, freeze on day of receipt and consume within 3 months.

Defrost thoroughly in the fridge before cooking and once defrosted do not re-freeze.
Atlantic salmon (Salmo salar) (fish)

Allergy Advice: For allergens see underlined ingredients
Always ensure fish is piping hot and cooked through before serving. Although every care is taken during preparation fish may occasionally contain bones.

PAN FRY: Brush with oil or melted butter and lay into a hot pan (skin side down) and fry for approx. 5 minutes, until you can see the salmon starting to change colour in the middle. Flip over and fry for another 3-4 minutes until salmon is just cooked.

GRILL: Brush the salmon and the grill with oil or melted butter. Pop under a very hot grill, skin side up first, for around 4 minutes on each side.

Can also be oven baked, poached and makes an excellent ingredient for a fish pie.

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