C 71082
Campbells Smoked Salmon Long Sliced 500g
Pack size: 1X500G
Full case quantity: 20
£20.13
£40.26/kg
Interleaved, skinless & boneless cold smoked salmon; 500g approximately
Campbells & Co smoked salmon is hand-filleted by our own expert fishmongers in Scotland, then cured with coarse sea salt for 12 hours and smoked over oak barrel chips for 8 hours. It’s a process that brings out a deep, rich flavour and creates a drier, premium texture with a long-lasting taste. Crafted with care and made to stand out on any menu. Slices of of trimmed cold smoked salmon cut long sliced lengthways from head to tail; skin on, brown meat on with no pellicle; packed into a salmon side shape across the board
Campbells & Co smoked salmon is hand-filleted by our own expert fishmongers in Scotland, then cured with coarse sea salt for 12 hours and smoked over oak barrel chips for 8 hours. It’s a process that brings out a deep, rich flavour and creates a drier, premium texture with a long-lasting taste. Crafted with care and made to stand out on any menu. Slices of of trimmed cold smoked salmon cut long sliced lengthways from head to tail; skin on, brown meat on with no pellicle; packed into a salmon side shape across the board
Pack size: 1X500G
Full case quantity: 20
£20.13
£40.26/kg
Interleaved, skinless & boneless cold smoked salmon; 500g approximately
Campbells & Co smoked salmon is hand-filleted by our own expert fishmongers in Scotland, then cured with coarse sea salt for 12 hours and smoked over oak barrel chips for 8 hours. It’s a process that brings out a deep, rich flavour and creates a drier, premium texture with a long-lasting taste. Crafted with care and made to stand out on any menu. Slices of of trimmed cold smoked salmon cut long sliced lengthways from head to tail; skin on, brown meat on with no pellicle; packed into a salmon side shape across the board
Campbells & Co smoked salmon is hand-filleted by our own expert fishmongers in Scotland, then cured with coarse sea salt for 12 hours and smoked over oak barrel chips for 8 hours. It’s a process that brings out a deep, rich flavour and creates a drier, premium texture with a long-lasting taste. Crafted with care and made to stand out on any menu. Slices of of trimmed cold smoked salmon cut long sliced lengthways from head to tail; skin on, brown meat on with no pellicle; packed into a salmon side shape across the board
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