This bangs a big old bangy bang on salmon. cracking flavours compliment the salmon to give a delicious flavour profile.

Making home cured fish is a very rewarding hobby, few things in life compare to you own home cured and smoked salmon or trout!!

When curing fish it’s very important to get fresh produce to begin with. Fish can be cured skin on or skin off, try and remove as many bones as possible with tweezers.

Preparation guidelines

Add cure to immerse the fillet of fish, cure for desired time. Use a non metallic vessel.

Once cured, rinse cure from fish and dry overnight to form pellicle skin. Smoke......!

 Available in 500g & 1Kg packs

Ingredients (Allergens in CAPS & BOLD)

Salt, Sugar, Lemon Powder, Lime Powder, Juniper Powder, Fennel Seeds, Orange Peel Granules, Coriander Powder, Thyme Leaf, Rosemary, Orange juice powder