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Smokin' Brothers Smoked Salmon 'Sashimi' Style Belly Slices
Richly buttery, ‘sashimi’- cut belly slices from the meatiest part of the fillet.
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Smokin' Brothers Whisky and Soy Glazed Smoked Salmon
Developed with Gaetano Farucci, former Head Chef of Michel Roux’s two Michelin-starred restaurant Le Gavroche, and Smokin’ Brothers, the recipe leads to a perfect balance of sweet and savoury.
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Smokin' Brothers Smoked Steelhead Trout
Cold-smoked slowly over a blend of juniper, beech and oak, the fish retains an extremely delicate flavour and mouthwatering texture. ** Please note, delivery is available from 10th of March.
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Smokin' Brothers Smoked Salmon 'Sashimi' Style Tail Slices
The tail cut offers a more intense level of smokiness, because it is thinner than the belly and no protected by the bones during smoking. However, it retains the signature buttery note.
