Oak and Beech Smoked Halibut

Oak and Beech Smoked Halibut

from 7.00

Delicately smoked Halibut from the tidal waters of Scotland smoked over Exeter oak and beech wood. Why not try running through a kedgeree instead of haddock or running through a nicoise salad!


  • High Welfare Certified RSPCA assured Scottish Farmed Halibut

  • Table salt, Sea salt,

  • Black pepper

  • Brown sugar


  • we take all the care in world preparing our fish but from time to time the odd bone may remain

  • though rare we do occasionally smoke shellfish (traces)


  • Can be frozen for up to 3 months, if doing so consume within 3 days of removing from the freezer.

  • Keep refrigerated at 0-5 degrees C once open consume within 3 days.

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