Master smokers, Severn & Wye have been curing fish for more than 30 years, after founder Richard Cook discovered a passion for seafood at just 19. Following a traditional smoking process, they do most of the grading, cutting, and filleting by hand at their smokery near the Forest of Dean. Using only top-quality fish, they take pride in their award-winning flavours and have been given the Royal Warrant of Appointment for their efforts. Severn & Wye have recently extended their expertise to include sustainably sourced, fresh salmon and trout. With their salmon coming from cutting-edge, land-based farms based in Iceland and Norway which combine fresh water with modern technology to farm in one of the most sustainable ways possible. Resulting in pristine water quality and healthy salmon.

Nutritional Information per 100g/ml
Energy (kJ): 961
Energy (kcal): 232
Protein (g): 14.8
Carbohydrate (g): 0.7
of which sugars (g): 0.1
Fat (g): 18.8
of which saturates (g): 9.3
Salt (g): 3.3

Herring (Fish) (96%) (Clupeas harengus), Salt

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

Once opened keep refrigerated and use within 3 days or use by date whichever the sooner.
Cook in the preferred method to a core temperature of 72°C and serve piping hot. Not suitable for home freezing.

Sleeves/Wraps/Seals: Plastic
Labels: Thermal coated label
Contais BPA: No - does not contain BPA