Pished Fish

The finest sustainably sourced Scottish salmon, slow cured in booze and botanicals before being gently smoked

We choose the finest salmon from the clean, remote, tidal waters around Scotland. Always high welfare and either RSPCA or Label Rouge certified.

All our smoked salmon and trout is hand crafted, from curing and smoking to slicing and packaging. We use the finest ingredients, from well known brands of single malt whisky and gin to the hand chosen botanicals that go into making every single pack of our smoked salmon unique and delicious.

We slow cure the salmon which leads to more water loss, a firmer texture and more flavourful fish – think of the difference between good and bad bacon.

We smoke gently. We don’t believe in smoking away the flavour of the fish, we want you to be able to taste the fish and the complementing cure that we’ve used.

The salmon is sliced in thick, sashimi style slices. This allows you to experience the full flavour profile of our 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.

We are also able to tailor something truly bespoke for your menu using a specific brand of alcohol, or perhaps by creating a custom cure and smoke for your chefs to use which can be done with a MOQ from as little as 4 whole sides.

Our smoked salmon is available in some of the UK’s finest retail outlets such as Fortnum and Mason and Selfridges and has appeared on the menus of The Zetter and The Royal Whitstable Oyster Company to name but a few.

We can offer our smoked salmon and trout either hand sliced or unsliced with free delivery and no MOQ.

Erik The Red – Aquavit, Juniper, Star Anise and Beetroot

Sustainably sourced Scottish salmon, slow cured for several days in aquavit, star anise and juniper. Slow curing leads to a firmer texture and a richer flavour. After a light smoke of apple, alder and beech wood the salmon is then finished with grated beetroot. Thick sliced for a decadent taste experience. Complex and aromatic, the perfect addition to your Scandi evening.


The Classic – Whisky & Maple Syrup, Oak Smoked

Sustainably sourced Scottish salmon, slow cured in single malt whisky. Slow curing leads to a firmer texture and richer flavour. After a rich oak smoke the salmon is then simply glazed with maple syrup. Thick sliced for a decadent taste experience. A simple way to take a bagel from bland to brilliant.


The Old Fashioned – Whisky, Maple Syrup & Orange Zest

The finest sustainably sourced Scottish salmon, slow cured in single malt whisky. Slow curing infuses the salmon with flavour notes from the whisky as well as firming the texture. After a rich oak smoke the salmon is then glazed with orange zest and maple syrup. Thick sliced for a decadent taste experience. Smokey with an enhanced natural sweetness – delicious on its own like fine charcuterie paired with a peaty single malt.


The Augustus Gloop – Raspberry Vodka and Blueberries

Sustainably sourced, sashimi grade Scottish salmon, slow cured for several days in raspberry vodka. Slow curing leads to a firmer texture and a more aromatic flavour. After a light smoke of apple, alder and beech wood the salmon is then finished with blueberry purée. A Swedish recipe, its light and fruity and perfect as part of a larger super-food salad.


Gin and Tonic – Gin, Juniper, Grapefruit and Lime

Sustainably sourced Scottish salmon, slow cured for several days in gin and juniper. Slow curing leads to a firmer texture and a richer flavour. After a light smoke of apple, alder and beech wood the salmon is then finished with gin soaked grapefruit and lime zest. Thick sliced for a decadent taste experience. Light and zingy, serve on crisp-breads with a dollop of crème fraîche.


Margarita – Tequila, Coriander, Chilli & Lime

Sustainably sourced Scottish salmon, slowly cured in tequila and coriander. Slow curing leads to a firmer texture and a richer flavour. After a light smoke of apple, alder and beech wood the salmon is then dressed with coriander, chilli and lime zest. Think ceviche style flavours. Thick sliced for a decadent taste experience. Herby and spicy, add a little fire to your fiesta, or a little pizazz to your avocado on toast.


The Designated Driver – No booze, just cherry and juniper wood smoke

Sustainably sourced, sashimi grade Scottish salmon, slow cured for several days in Dead sea salt and demerara sugar. Slow curing leads to a firmer texture and a more robust flavour. We then slowly smoke this one for many hours over juniper and cherry woods. More aromatic than oak but with a lingering smokiness – definitely the one for the “abstainers” looking for something a little bit special. Look no further for breakfast pleaser.


Dark and Stormy – Rum, Ginger, Lime Zest and Agave Nectar

Sustainably sourced Scottish salmon, slow cured in dark spiced rum and ginger. Slow curing infuses the salmon with spicy notes from the rum as well as firming up the texture. After a rich oak smoke the salmon is then finished with ginger, lime zest and agave nectar. Thick sliced for a decadent taste experience. Tropical & Spicy. For those with a taste for the exotic.


Selection Pack 3 flavours

What a marvellous idea! No longer must you torment yourself over which taste buds to tickle. Be torn no longer between the sweet smokiness of The Classic, the aromatic complexity of Erik the Red or the dazzling colours of Augustus Gloop. You really can have it all.

Wholesale

Available in 100g and 200g packs, Half-side (min 450g) and Whole-side (min 900g)
Posted in insulated packaging to arrive chilled at your door.

We slow cure 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.

We smoke gently. We don’t believe in smoking away the flavour of the fish, we want you to be able to taste the fish and the complementing cure that we’ve used.

We slice the smoked salmon in thick, sashimi style slices. This allows you to experience the full flavour profile of our 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.

We arrange, package and vacuum seal each pack by hand – how else could we make sure every pack is in tip top condition?

Every half and whole side is hand sliced, with the skin off although please state if you would prefer to hand slice yourself. As a guide, allow for a 50g serving per person.

We are also able to tailor something truly bespoke for your menu using a specific brand of alcohol, or perhaps by creating a custom cure and smoke for your chefs to use which can be done with a MOQ from as little as 4 whole sides.

Review this supplier