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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. 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.
Smoked Mackerel [fish] (92%), Peppercorns (5%), Salt For allergens, including cereals containing gluten, please see ingredients in bold. Caution: Although every care has been taken to remove bones, some may remain
Nutritional Information per 100g/ml Energy (kJ): n/a Energy (kcal): 351.0 Protein (g): 19.1 Carbohydrate (g): 1.1 Fat (g): 30.0
Keep refrigerated. Once opened consume within 3 days.