Sliced & silkiness on the tongue is the first thing you feel, then a rich buttery, salmon taste with just a lacing of sweet smoke. Flown in from the best producer in Scotland, this buttery salmon is scotch cured and smoked using oak, as opposed to fruit woods.
Bottarga is the Italian name for a delicacy of salted, cured fish roe. Originating in countries surrounding the Mediterranean Bottarga is processed using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light.
This one pound of smoked salmon is exquisite in its delicacy and has been freshly prepared in Scotland following a traditional family recipe using only the finest quality ingredients.
This half pound of St James Smokehouse’s Gravadlax is fresh, rich in flavour and, given the superb marriage of dill and salmon, is perfect for any occasion.
Our professionals at Bemka succeed in rigorously selection, preparation, and packing if one of the most extraordinary foods in existence: Caviar.
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