Based in London but using Scottish salmon, they use the "London Cure" (just salt and oak smoke). They offer both "lean" (thinner slices from the top) and "fatty" (buttery slices near the skin) options. Smokin' Brothers
To ensure you're getting a premium product, check the label or description for these details:
A small independent producer using salmon. Their fish is cured with salt and smoked over whisky barrels, resulting in a sweet, subtle flavor without overwhelming smokiness. Inverawe Smoked Foods, Fine Meat & Game Food manufacturer Taynuilt, United Kingdom
This smokehouse uses a ventilation system that mimics Nordic winds. Their salmon is sliced thicker (sashimi-style) to highlight its buttery texture.
: Many producers add sugar to mask the taste of lower-quality fish. Unless you are specifically buying Gravadlax , sugar is generally a red flag in the smoking process.
