The second line we ever sold at Pesky - Iain's whisky and maple glazed hot smoked salmon! One of the most amazing flavour and texture combinations you'll find.
Again, exclusively using Wester Ross salmon to get the leanest, healthiest fish - he salts first before a shorter smoke in the kiln. BUT the real trick is the 15 minute cook at 200 degrees that he does after coating with a maple and whisky glaze. It's subtle but it locks the moisture inside the fish and amplifies the flavour across the fillet. Absolutely stunning. Brilliant for salads, pastas or just a portion fillet.
Producer: Iain Boyd - Ullapool Smoke House
How he smokes his fish: Kiln Smoking
What you'll receive: 1 x 150-200g Hot Smoked Salmon Pack
This fish feeds: 2+ people
We suggest to eat within: 1 week of delivery
The Pesky Fisherman's Marketplace opens daily from 8pm - 9am Sunday to Thursday.
In each market you'll have access to latest landings caught by our British inshore day boats.
There are so many factors that impact our fishermen's ability to catch fish on a daily basis. We'll always aim to make sure even on days with bad weather we can provide a great market.
We offer FREE delivery for all orders over £35. For orders under £35 there is a £5 delivery charge.
For Christmas Smoked Salmon Sides your order will be delivered on 21st December.
We pack all orders in temperature controlled environment and use a fully-trackable delivery service.
That means the freshest fish delivered from shore to door in less than 48 hours!
Please note that some species, such as lobster, are sent live. If you need advice on how to care for your seafood on arrival at your home, please get in touch.
{"id":5298101158053,"title":"Ullapool Hot Smoked Salmon - 175g Pack","handle":"ullapool-hot-smoked-salmon-pack","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe second line we ever sold at Pesky - Iain's whisky and maple glazed hot smoked salmon! One of the most amazing flavour and texture combinations you'll find. \u003c\/p\u003e\n\u003cp\u003eAgain, exclusively using Wester Ross salmon to get the leanest, healthiest fish - he salts first before a shorter smoke in the kiln. BUT the real trick is the 15 minute cook at 200 degrees that he does after coating with a maple and whisky glaze. It's subtle but it locks the moisture inside the fish and amplifies the flavour across the fillet. Absolutely stunning. Brilliant for salads, pastas or just a portion fillet. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Iain Boyd - Ullapool Smoke House\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow he smokes his fish:\u003c\/strong\u003e Kiln Smoking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you'll receive:\u003c\/strong\u003e 1 x 150-200g Hot Smoked Salmon Pack\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis fish feeds:\u003c\/strong\u003e 2+ people \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe suggest to eat within:\u003c\/strong\u003e 1 week of delivery \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2020-08-11T23:00:41+01:00","created_at":"2020-06-16T13:56:44+01:00","vendor":"peskyfish","type":"","tags":["Smoked Fish","Smoked Salmon","Whole"],"price":900,"price_min":900,"price_max":900,"available":false,"price_varies":false,"compare_at_price":900,"compare_at_price_min":900,"compare_at_price_max":900,"compare_at_price_varies":false,"variants":[{"id":34653713629349,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"SAL-S-5","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Ullapool Hot Smoked Salmon - 175g Pack","public_title":null,"options":["Default Title"],"price":900,"weight":200,"compare_at_price":900,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/studioshoot11nov-55_websize.jpg?v=1605511172","\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/studioshoot11nov-53_websize.jpg?v=1605511172","\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/UllappolSmokehouse-48_websize.jpg?v=1605511172"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/studioshoot11nov-55_websize.jpg?v=1605511172","options":["Title"],"media":[{"alt":null,"id":13510781993125,"position":1,"preview_image":{"aspect_ratio":1.498,"height":1068,"width":1600,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/studioshoot11nov-55_websize.jpg?v=1605511171"},"aspect_ratio":1.498,"height":1068,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/studioshoot11nov-55_websize.jpg?v=1605511171","width":1600},{"alt":null,"id":13510782025893,"position":2,"preview_image":{"aspect_ratio":1.498,"height":1068,"width":1600,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/studioshoot11nov-53_websize.jpg?v=1605511171"},"aspect_ratio":1.498,"height":1068,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/studioshoot11nov-53_websize.jpg?v=1605511171","width":1600},{"alt":null,"id":13059263463589,"position":3,"preview_image":{"aspect_ratio":1.498,"height":1068,"width":1600,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/UllappolSmokehouse-48_websize.jpg?v=1604425741"},"aspect_ratio":1.498,"height":1068,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/4828\/5093\/products\/UllappolSmokehouse-48_websize.jpg?v=1604425741","width":1600}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe second line we ever sold at Pesky - Iain's whisky and maple glazed hot smoked salmon! One of the most amazing flavour and texture combinations you'll find. \u003c\/p\u003e\n\u003cp\u003eAgain, exclusively using Wester Ross salmon to get the leanest, healthiest fish - he salts first before a shorter smoke in the kiln. BUT the real trick is the 15 minute cook at 200 degrees that he does after coating with a maple and whisky glaze. It's subtle but it locks the moisture inside the fish and amplifies the flavour across the fillet. Absolutely stunning. Brilliant for salads, pastas or just a portion fillet. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Iain Boyd - Ullapool Smoke House\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow he smokes his fish:\u003c\/strong\u003e Kiln Smoking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you'll receive:\u003c\/strong\u003e 1 x 150-200g Hot Smoked Salmon Pack\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis fish feeds:\u003c\/strong\u003e 2+ people \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe suggest to eat within:\u003c\/strong\u003e 1 week of delivery \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}
Error
Please login and you will add product to your wishlist
