Scottish Side of Salmon 2kg – Skin on Boneless
Scottish Side Of Salmon 2kg Perfect For Baking
Scottish Side of Salmon – Norway was the first, and remains the largest Atlantic salmon farming nation, producing more than half of the world’s farmed fish under strict guidelines, close monitoring and sustained commitment to development, which has enabled the country to become a world leader in aquaculture. Like Norway, Salmon is now the biggest food export from Scotland. Scottish Side of Salmon 2kg – Skin on Boneless
While the UK has less than a tenth of global production, Scotland offers a premium product, at about 10% above the world price. N&C Produce works with some of the top suppliers in order to source and deliver quality seafood to your door. Scottish fish is renowned globally for its quality and regularly comes top of surveys rating the best in the world. But, because it is a perishable product, the routes to market have to be swift.
The most popular British Salmon
- Scottish Farmed
- Scottish Wild
- West Wales Coracle Caught Salmon
Is Salmon Healthy?
At N&C Produce Scottish Side of Salmon 2kg is sold as a healthy eating option. Consumer tastes have been shifting to it as an affordable source of protein.
Smoked Fish was introduced into the UK from Eastern Europe. Jewish immigrants from Russia and Poland brought the technique of smoking to London’s east End, where they settled, in the late 19th century. They smoked fish to preserve it as refrigeration was very basic at the time.
The different Cuts
Slow Roasted Side With A Honey Glazed Sauce
- 1 Side Salmon at room temperature
- 2 Tbsp soften butter
- 2 Tbsp honey
- 2 tsp sea salt
- 1/2 lemon juice
- cracked black pepper
Preheat oven to 270 degrees, Place the salmon on a baking tray.
Season with salt and pepper
Bake the fish for 15 mins , then remove from the oven and sprinkle over the combined butter, lemon juice and honey. Bake for 5 mins or until golden in colour.
Serve and enjoy.