Product Ingredients, Nutritional Information and Allergen Advice

 

 

 

Peat Smoked Salmon

Ingredients

Farmed Scottish salmon(Salmo salar)(Fish), salt, peat smoke.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  682Kj / 163kCal

Fat   7.6g

Of which saturated fat  1.8g

Of which mono-unsaturated   2.8g

Of which poly-unsaturated  2.6g

Carbohydrate  0.2g

Of which sugars   0.2g

Fibre   <0.5g

Protein  23.4g

Salt   2.0g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoked Salmon is ready to eat. Releasing the vacuum 30 minutes before serving will help to ease the separation of slices.

 

 

 

 

Whisky Barrel Oak Smoked Salmon

Ingredients

Farmed Scottish salmon(Salmo salar)(Fish), salt, whisky, natural oak smoke.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  726Kj / 173kCal

Fat   7.6g

Of which saturated fat  1.7g

Of which mono-unsaturated   3.2g

Of which poly-unsaturated  2.2g

Carbohydrate  0.1g

Of which sugars   <0.1g

Fibre   <0.5g

Protein  26.3g

Salt   2.8g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Whisky Barrel Oak Smoked Salmon is ready to eat. Releasing the vacuum 30 minutes before serving will help to ease the separation of slices.

 

 

 

 

Beechwood  Smoked Salmon

 

Ingredients

Farmed Scottish salmon(Salmo salar)(Fish), salt, beechwood smoke,peat smoke.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  658Kj / 156kCal

Fat   5.6g

Of which saturated fat   1.6g

Of which mono-unsaturated   2.2g

Of which poly-unsaturated   1.5g

Carbohydrate   0.4g

Of which sugars   <0.1g

Fibre   <0.5g

Protein   26.1g

Salt   2.0g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Beechwood Smoked Salmon is ready to eat. Releasing the vacuum 30 minutes before serving will help to ease the separation of slices.

 

 

 

 

 

Peat Smoked Sea Trout

 

Ingredients

Farmed Scottish sea trout(Salmo trutta)(Fish), salt, peat smoke.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  682Kj / 163kCal

Fat   7.6g

Of which saturated fat  1.8g

Of which mono-unsaturated   2.8g

Of which poly-unsaturated  2.6g

Carbohydrate  <0.1g

Of which sugars   0.2g

Fibre   <0.5g

Protein  23.4g

Salt   1.9g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoked Sea Trout is ready to eat. Releasing the vacuum 30 minutes before serving will help to ease the separation of slices.

 

 

 

Peat Smoked Scallops

 

 

Ingredients

White scallop meat(Pecten maximus)(Mollusc), salt, peat smoke

 

Allergen Advice

See bold underlined ingredients

 

Area of Capture

North East Atlantic FAO27, ICES VIb

 

Method of Capture

Dredge, DRB

 

Nutritional Information

Energy  456Kj / 108kCal

Fat   0.8g

Of which saturated fat  <0.1g

Of which mono-unsaturated   <0.1g

Of which poly-unsaturated  <0.1g

Carbohydrate    3.5g

Of which sugars   0.1g

Fibre   <0.5g

Protein  21.6g

Salt   2.0g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoked Scallops are ready to eat. Releasing the vacuum 30 minutes before serving will help to ease the separation of slices.

 

 

 

Peat Smoke Roasted Salmon

 

Ingredients

Farmed Scottish salmon(Salmo salar)(Fish), salt, peat smoke.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  826Kj / 197kCal

Fat   10.1g

Of which saturated fat  3.6g

Of which mono-unsaturated   5.2g

Of which poly-unsaturated  0.7g

Carbohydrate  2.9g

Of which sugars   <0.1g

Fibre   <0.5g

Protein  23.7g

Salt   2.0g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoke Roasted Salmon is ready to eat.

 

 

 

 

Peat Smoke Roasted Sea Trout with Horseradish and Dill

 

 

Ingredients

Farmed Scottish sea trout(Salmo trutta)(Fish),horseradish sauce(horseradish, vegetable oil, milk powder(Milk), mustard flour(Mustard), cider vinegar, sugar,lemon juice, salt, pepper, xanthan gum, sodium benzoate) salt, dill, peat smoke.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  513Kj / 121kCal

Fat   2.0g

Of which saturated fat  0.4g

Of which mono-unsaturated   1.0g

Of which poly-unsaturated  0.5g

Carbohydrate  2.0g

Of which sugars   <0.1g

Fibre    1.5g

Protein  23.8g

Salt   1.0g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoke Roasted Sea Trout is ready to eat.

 

 

 

Peat Smoked Salmon Pâté

 

 

Ingredients

Peat smoked salmon(72%)(Scottish farmed salmon(Fish), salt, peat smoke),cream(Milk), cream cheese(Milk), butter(Milk), black pepper.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  946Kj / 228kCal

Fat   17.4g

Of which saturated fat  8.5g

Of which mono-unsaturated   6.0g

Of which poly-unsaturated  2.2g

Carbohydrate  0.2g

Of which sugars   2.5g

Fibre   <0.5g

Protein  15.3g

Salt   1.7g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoked Salmon Pâté is ready to eat.

 

 

 

Peat Smoke Roasted Salmon Pâté

 

 

Ingredients

 

Peat smoked salmon(72%)(farmed Scottish salmon(Salmo salar)(Fish)salt,peat smoke), cream(Milk), cream cheese(Milk), butter(Milk), horseradish sauce(horseradish, vegetable oil, milk powder(Milk), mustard flour(Mustard), cider vinegar, sugar,lemon juice, salt, pepper, xanthan gum, sodium benzoate), lemon juice, black pepper.

 

 

 

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  889Kj / 214kCal

Fat   15.4g

Of which saturated fat  6.7g

Of which mono-unsaturated   6.0g

Of which poly-unsaturated  2.0g

Carbohydrate  2.3g

Of which sugars   0.7g

Fibre   <0.5g

Protein  16.5g

Salt   1.4g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoke Roasted  Salmon Pâté is ready to eat.

 

 

 

Bradan is Gruth – Crowdie with Peat Smoked Salmon

 

Ingredients

Crowdie(55%)(pasteurised cows milk,salt)Peat smoked salmon(farmed Scottish salmon(Salmo salar)(Fish)salt,peat smoke), black pepper, preservative potassium sorbate.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  723Kj / 173kCal

Fat   10.3g

Of which saturated fat   5.7g

Of which mono-unsaturated   2.8g

Of which poly-unsaturated   1.2g

Carbohydrate   5.3g

Of which sugars   2.1g

Fibre   <0.5g

Protein   14.8g

Salt   2.3g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Bradan is Gruth  is ready to eat.

 

 

 

 

 

 

Hebridean Gravlax

 

Ingredients

Farmed Scottish salmon(Salmo salar)(Fish), sugar, salt, herbs, white pepper, whole lemon.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  745Kj / 178kCal

Fat    9.9g

Of which saturated fat   2.3g

Of which mono-unsaturated   4.2g

Of which poly-unsaturated   2.8g

Carbohydrate   1.1g

Of which sugars   0.9g

Fibre   <0.5g

Protein   21.2g

Salt   2.4g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Gravlax is ready to eat. Releasing the vacuum 30 minutes before serving will help to ease the separation of slices.

 

 

 

 

Hebridean Beetroot  Gravlax

 

Ingredients

Farmed Scottish salmon(Salmo salar)(Fish), sugar, salt, beetroot,  herbs, white pepper, whole lemon.

 

Allergen Advice

See bold underlined ingredients

 

Nutritional Information

Energy  747Kj / 178kCal

Fat    8.0g

Of which saturated fat   1.6g

Of which mono-unsaturated   3.6g

Of which poly-unsaturated   2.5g

Carbohydrate   1.7g

Of which sugars   1.7g

Fibre   <0.5g

Protein   23.8g

Salt   2.5g

 

Storage

Upon arrival, store in a refrigerator below 50 C. Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Beetroot  Gravlax is ready to eat. Releasing the vacuum 30 minutes before serving will help to ease the separation of slices.

 

 

 

 

Peat Smoked Mackerel

 

Ingredients

Atlantic mackerel(Scomber scombrus)(Fish), salt, peat smoke.

 

Allergen Advice

See bold underlined ingredients

 

Caught in Sea Area

FAO North East Atlantic, ICES area Iva

 

Method of Capture

Midwater otter trawl, OTM

 

Nutritional Information

Energy  1470Kj / 354kCal

Fat    28.8g

Of which saturated fat   6.6g

Of which mono-unsaturated   13.0g

Of which poly-unsaturated   7.6g

Carbohydrate   3.8g

Of which sugars   <0.1g

Fibre   <0.5g

Protein   20.0g

Salt   1.8g

 

Storage

Upon arrival, store in a refrigerator below 50 C.  Once opened use within 3 days or by the use-by if sooner.

 

Preparation

Hebridean Peat Smoked Mackerel  is ready to eat. Lightly grilling will enhance the smoky flavour but be sure to fully heat through.

 

 

 

 

 

 

 

 

 

 

 

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