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The Inverawe Smokehouse 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. They only source their salmon from small RSPCA-approved independent organic farms that adhere to the highest fish husbandry practices, where the fish swim in fast-flowing currents to keep them healthy and lean. Most mass-produced smoked salmon is smoked for just a few hours in new-style kilns; at Inverawe, 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. Each side is checked by hand before getting the seal of approval from the fish smoker. Even the Queen loves Inverawe - she granted the smokery Her Majesty The Queen's Royal Warrant in 2002.
Organic salmon (95%), Sea salt (2.5%), Organic sugar (1.5%), Organic dill (0.5%), Organic black pepper (0.5%) (* = approved non-organic ingredient) Dietary information: Contains Fish
Nutritional Information per 100g/ml Energy (kJ): 641.0 Energy (kcal): 153.0 Protein (g): 21.3 Carbohydrate (g): 2.4 Fat (g): 6.5