6 x 40 gram packs of my Flint Sliced Oak Smoked Salmon. Vacuum packed with a shelf life of 10 days from date of packing.

6 packs of 40 gram minimum of my Flint Sliced Oak Smoked Salmon. Vacuum packed with a shelf life of 10 days from date of packing.

My smoked salmon is not a typical smoked salmon, usually paired with other foods and flavourings...  It's a creation to be enjoyed by itself, without lemon or black pepper, and ideally paired with a fine wine or spirit, and especially a single malt whisky. On my blog you can find out how I select my fish, my oak and sea salt, and what is unique about my preparation and smoking processes, as well as thoughts on wines and spirits.

My skinless fillets are salted and smoked on bamboo racks and then sliced with a sharp flint 'knife'. I eventually chose this method because if you're familiar with the flavour of caviar reacting with metal, then my smoked salmon is affected in the same way, by the metal from a smoker rack or metal knife coming into contact with the salted flesh of my smoked salmon and the transfer of metal ions onto the food. Each pack comes with either a Black Willow or Bamboo cocktail stick for use instead of metal cutlery. 

Once the smoking process is finished, I cut the smoked salmon fillet into seven sections and then slice pieces from each section to make up a pack. Each 40 gram pack contains around 14 pleces of my smoked salmon, which all vary in size, flavour and texture. There are at least two pieces from each section:

Mid fillet: the largest pieces, with a milder smoky flavour and softer texture.

Head end fillet: smaller pieces with a firm texture.

Belly: a marbled appearance, fatty texture and a smoky and slightly salty flavour.

Tail: small and firm pieces, quite salty.

I don't like seeing my smoked salmon in vacuum pouches but there is definitely no better way to package the product to preserve the flavours I've created. For service I would suggest emptying a packet on to a small non-metallic dish or plate and separating each piece just before eating.  ( ... just to note that I can spend hours online looking for my next favourite bowl or dish on which to serve my 'rare treat' ) ....

I recommend starting with the largest pieces as they have the mildest flavour and most succulent mouthfeel, and then discover the variety of flavours and textures from the remaining pieces. As an introduction to my smoked salmon, I would perhaps suggest sharing the first packet  to familiarise yourselves with the variations of each piece. Less is definitely more with my smoked salmon and you might find taking the time to nibble each piece will produce more complex and varied flavours.

Having hosted numerous tasting sessions in my tasting shed over the last two years and after many lengthy discussions with my visitors, I've learned from those folks who are most familiar with whisky tasting that experiencing my smoked salmon should be approached in a similar manner. This means allowing your palate to discover the richness of textures and flavours as you chew and then concentrate on the aftertaste that lingers in the mouth after you have swallowed.

The most common feedback that I receive is that what I'm producing here in Shetland is a complete revelation !

Royal Mail Special Delivery and packaging cost will be added at checkout . £10-00 Please allow 3 days for delivery.

Sorry ! UK only at present ......