Smoked Salmon
The Port of Lancaster Smokehouse smoked salmon process starts from sourcing the finest quality fish. Raised in crystal clear waters on the West Coast of Scotland, our sustainable salmon have inimitable qualities; deep pink flesh and a firm succulent texture. This provides us with low fat, high omega 3 oil fish with full traceability.
Dry cured over Cheshire rock salt and alowly smoked for 12-18 hours over our own blend of hardwood to create the finest smoked salmon available in today's market, for which we are famous!
Dry cured in natural Cheshire rock salt and smoked traditionally over oak and beech for 12-18 hou..
£3.89
Dry cured in natural Cheshire rock salt and smoked traditionally over oak and beech for 12-18 hou..
£19.99
Dry cured in natural Cheshire rock salt and smoked traditionally over oak and beech for 12-18 hou..
£18.99
Scottish smoked salmon dry cured over natural Cheshire rock salt and smoked traditionally over oa..
£3.39
Scottish smoked salmon dry cured over natural Cheshire rock salt and smoked traditionally over oa..
£20.99
Here at the Smokehouse we fillet our own Fresh Salmon on a daily basis. We're left wit..
£1.00
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