Cambridge House Balmoral Smoked Salmon represents the highest quality, taste and texture only available at some of the world’s premiere hotels, finest restaurants, exclusive resorts and famous celebrities use and enjoy this artisan quality product. Widely popularized by the New York Times' label, "The best smoked salmon in the world,” this award-winning lox is such an amazing experience, is very likely going to be the last brand you ever buy. Our salmon is 100 percent Kosher certified, contains no artificial preservatives whatsoever , and, because of its unique approach of slow smoking, it melts in your mouth.
Balmoral Smoked Salmon is made with fresh (never frozen) premium Scottish salmon from the cold and deep waters of the Shetland Islands. Taking only the finest quality fresh Scottish Salmon, it is hand cured with pure sea salt and fresh herbs then smoke in small batches using aged oak whisky barrel. The salmon is then fully trimmed by hand to remove all dark meat, sliced paper thin and vacuum packed fresh. Our emphasis is on tradition and craft rather than mass production, producing full flavored yet delicate tasting smoked salmon that cannot be achieved using conventional modern smoking methods.
For optimum flavor and texture, remove the portion to be served from the refrigerator and leave at room temperature for 30 minutes before serving. Cambridge House Balmoral Smoked Salmon can be served on its own with freshly squeezed lemon juice and black peppers on fresh baked brown bread, or with bagels and cream cheese. For the ultimate indulgence we suggest caviar (Osetra, Sevruga, and Beluga) and a glass of chilled champagne.
Cambridge House Balmoral Smoked Salmon contains no artificial preservatives and therefore must be kept refrigerated at all times when not being served. It is best stored unopened where it will stay fresh for up to two weeks. Once opened the salmon should be kept well wrapped in the refrigerator and used within four days. To experience Cambridge House smoked salmon at its best the product should be kept fresh, however for extended storage the salmon may be frozen for up to three months if unopened in its original packaging.
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