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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.
Hot Smoked Wild Kippers Allergy advice: contains Fish Caution: Although every care has been taken to remove bones, some may remain
Smoked kippers are delicious grilled or oven-baked and served with a little butter. For extra flavour, try draping a slice of Welsh Hook bacon across the fish and then grilling. They should be refrigerated upon delivery. We guarantee that your order of fish will have at least 3 days before its expiry date, including the day of your delivery. All of our fish can be frozen.