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Taking its name from the Kinglas River, this fillet is the finest cut taken from the crown of a side of Scottish Freedom Food smoked salmon - a luxury taste that is both natural and refined.
Dry cured with sea salt and brown sugar for 18 hours, washed down with fresh mountain spring water and smoked for 12 - 15 hours at ambient temperature over oak shavings from old wooden casks to give the most exquisitely delicate texture and flavour.
The Kinglas Fillet is regarded as the foremost item in Loch Fyne smoked salmon range.
This salmon fillet is best served cut in medallions to appreciate its delicate taste and smooth texture.
|Specification||Premium smoked salmon from Scotland, working with Loch Duart for the fresh salmon, 1st company to work with RSPCA company and gain the freedom food accreditation.|