Untrimmed Whole Sides for Carving

“Instructions on ‘how to’ come with it, it’s easy so don’t worry about that. The quality is consistently excellent, it really is the best smoked salmon I’ve ever tasted.”

Carving your own whole smoked salmon for guests is not only a lovely ritual – it also improves the taste, because leaving the fillet intact as long as possible prevents oxidation and preserves all those London Cure flavours.

Supplied straight from our kilns with bones and pellicle remaining. For smoked salmon fans there is no alternative. Carving instructions included (or see below for the video of Lance Forman demonstrating), or why not join one of our masterclasses?

Pin Bones and outer Pellicle require removing before consumption.

If you would still like to slice your own London Cure Side, but don’t have the patience to remove the pin bones, please find our Trimmed London Cure sides which are already trimmed and boned and only require slicing

You don’t have to be an expert to carve, but you do need a purpose-made carving knife with a long, thin blade. We include carving instructions.

We also sell carving kits – featuring rosewood-handled knives, beautiful salmon carving boards in a tropical hardwood called sapele, and specially sprung tweezers for removing pin bones. They make fantastic gifts.

Learn how to carve your own side of smoked salmon below

Farmed Scottish Salmon (FISH), Rock Salt, Oak Smoke

See allergens in bold capitals

Our sliced packs of smoked salmon are ready to serve. If you have purchased an unsliced side you will need a sharp knife with a long, flexible blade and a set of small pliers to remove the pin bones. We sell both here online. How to carve a whole, unsliced side of smoked salmon 1. Gripping the fin under the collar bone with one hand, cut off the fin and bone and discard. 2. From the top down to the tail, trim along both edges of the salmon, working around the fin. 3. Guide the smoked salmon knife tightly under the rib cage and remove all the bones. 4. Trim all the outer layer from the tail to the head. 5. Run your fingers along the middle of the fish to feel for the pin bones, remove them using pliers, pulling in the direction they protude to prevent breakage. 6. Slice the salmon laterally using a smooth sawing action from head to tail, ensuring the knife is very sharp for thinner slices. Cooks’ notes: The outer layer trimmings from Step 4 are perfect blitzed for use in pates.

Keep refrigerated. Minimum 14 Days, Unopened

Can be frozen for up To 3 Months.