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The Inverawe Smokehouses 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. All the salmon are reared to the highest organic standard. 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. 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.
Salmon [fish]* (97%), Sea salt, Oak smoke * = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold. Cold smoked.
These trimmings have an intense, strong smoky flavour, so are best used to make a Kedgeree, Carbonara, Blinis, Quiche or a Walnut Salad. They should be refrigerated upon delivery. We guarantee that your order of meat and fish will have at least 3 days before its expiry date, including the day of your delivery. All of our meat and fish can be frozen.