Hot Smoked Salmon, Organic, Severn & Wye Smokery (200g) | Abel & Cole

Hot Smoked Salmon, Organic, Severn & Wye Smokery (200g)

£12.50
(£6.25 per 100g)
Organic

Available until 24th December

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Sometimes in life, you just need a little treat. And if you’re a salmon fan, this organic hot smoked salmon may just fit the bill. Hot smoked salmon differs from smoked salmon in both flavour and texture. And there’s no spice. Severn & Wye cure this beautiful salmon first in cold smoke over oak chips, then in hot smoke. This method lightly cooks the fish and gives it a unique flavour. Severn & Wye use traditional methods in their smokery near the Forest Of Dean and the organic salmon is from Glenarm, were the fish are raised respectfully and responsibly in the Northern Irish seas.
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Producer

For over 40 years, the Cook’s family’s Severn & Wye Smokery has been supplying star-quality products to the UK’s top restaurants. They are advocates of traditional, artisanal curing and smoking methods, and train local college students in their craft. Severn & Wye run on a zero carbon footprint, and have re-planted 350 deciduous trees to replace the oak trees felled for wood smoking. Their fish are sustainably produced – as certified by the Marine Stewardship Council (MSC).

Ingredients & allergens

Salmon* (Salmo salar) (Fish) (97%), salt

For allergens, including cereals containing gluten, see ingredients in bold.

*= produced to organic standard

Nutrition

Nutritional Information per 100g/ml
Energy (kJ): 980
Energy (kcal): 235
Protein (g): 22.5
Carbohydrate (g): 1.0
of which sugars (g): 0.3
Fat (g): 15.7
of which saturates (g): 2.9
Salt (g): 1.7

Storage & prep

Keep refrigerated. Store between 0°C to 5°C and use within 3 days of opening and by the use by date. Not suitable for home freezing. Product is supplied as ready to eat with no further cooking

Packaging

Sleeves/wraps/seals: 70 micron PA/PE printed vacuum pouch (Not Currently Recyclable)
Contains BPA: No

The handy MCS Good Fish Guide explains which fish varieties are the most sustainable (1-2), and which are the least sustainable (5).
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