NEW: Pished Fish Smoked Salmon
We are always on the look out for delicious seafood and recently we came across James and the Pished Fish and his take on smoked salmon blew us away!
Lets start with the salmon, its possibly the finest salmon available from Loch Duart, one of the pioneers of salmon welfare and are naturally RSPCA assured. This salmon is leaner than most farmed salmon, but with the perfect amount of fat for smoking.
Every process is carried out by hand, from filleting and curing to smoking, slicing and packaging. They use the finest ingredients, from well known brands of single malt whisky and gin to the fresh botanicals. James slow cures the salmon in booze and botanicals which leads to more water loss, a firmer texture and more flavourful fish - think of the difference between good and bad bacon.
The salmon is smoked gently so you can taste the fish and the complementing cure. It is then sliced in thick, sashimi style slices so you can experience the full flavour of the delicious salmon. The rich, flavourful outer layer - where the smoke and the cure has really worked its magic. Then the creamy, buttery inner flesh of the fish. You won't go back to wafer thin sliced smoked salmon once you've tried it this way.