Description
xProduct Details
Ingredients Specification
Product Details
This fillet takes its name from the Kinglas River, where Atlantic salmon spawn in the summer months. The river flows into Loch Fyne, travelling down from The Rest And Be Thankful, through the Ardkinglas Estate and Cairndow Village which have been home to the Loch Fyne Smokehouse since 1978.
Scottish salmon, dry cured for 18 hours, smoked with oak shavings for 12-15 hours at ambient temperature to give a delicate flavour.
All of Loch Fyne's salmon comes from Global GAP approved fisheries, either in Loch Fyne or in other pristine West Coast lochs. Loch Fyne smoked salmon is kosher approved by the Manchester Beth Din.
