Scottish smoked salmon is a superior quality product, made with a traditional cold smoking technique that preserves the fish's organoleptic properties. The production begins with the selection of the fish, chosen from the best specimens of wild salmon, which is cleaned, cut into long slices, salted, and smoked with beech wood. The slice is then left to rest for a few hours to allow the smoke to penetrate deeply.
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Scottish smoked salmon is a superior quality product, made with a traditional cold smoking technique that preserves the fish's organoleptic properties. The production begins with the selection of the fish, chosen from the best specimens of wild salmon, which is cleaned, cut into long slices, salted, and smoked with beech wood. The slice is then left to rest for a few hours to allow the smoke to penetrate deeply.
| Energy (kcal) | 235 |
| Carbohydrates (g) | 0.4 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 15.8 |
| of which Saturates (g) | 2.8 |
| Protein (g) | 22.9 |
| Sale (g) | 3 |
