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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.
Salmon* (Fish)(81%), Sugar*, Sea Salt, Dill*, Black Pepper*
* = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold.
Nutritional Information per 100g/ml
Energy (kJ): 755.0
Energy (kcal): 180.0
Protein (g): 21.0
Carbohydrate (g): 4.0, of which sugars (g): 1.7
Fat (g): 8.5, of which saturates (g): 1.4
Salt (g): 3.7