Gaberlunzie: Satisfy smoked fish yearnings

Monday 2nd October 2017
Salmon always a delight, but fresh and smoked salmon from Portsoy - Irresistible!

Fresh Scottish salmon is cured and smoked using a traditional method developed by the Sutherland family of Portsoy over many years. Their award-winning salmon is smoked using methods passed down through the family for 100 years. Firm fleshed and strong, the salmon are hatched and raised in Scotland's cool, clear waters. No artificial chemicals or preservatives are used - that would be breaking with tradition. And as the picture of Portsoy harbour indicates there's plenty of history.






Gaberlunzie,  honoured to know that really excellent writer and journalist Ian Sutherland,  often has fish yearnings ranging from fresh Scottish salmon to the cured and smoked version, especially those with the art to be  using a traditional method developed by the Sutherland family over many years. Their award-winning Salmon is smoked using methods passed down through the same family for 100 years. Firm fleshed and strong, their salmon are hatched and raised in Scotland's cool, clear waters. No artificial chemicals or preservatives are used - for that would be breaking with tradition.

  • Oak Smoked Salmon
  • Oak Smoked Salmon Side 1000g / 1200g
  •  Sliced Smoked Salmon Side 1000g
  • Sliced Smoked Salmon Pack 200g
  • Fresh Salmon Portions
  • Gravadlax
  • Peppered Mackerel
  • Sorry! Gaberlunzie is getting so hungry about the fish on offer here's where to go   

Alternately try here and your fish will be securely sealed and vacuum-packed individually and delivered in a polystyrene box with frozen gel packs.

 

 

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