Burntisland Fish Co
We hand cure fresh Scottish salmon using unrefined natural salts, foraged and DOP flavours to give an unrivalled and unique modern Gravlax. We control every variable within the curing process to make a cured salmon which is unmatched in taste and texture.
Cured to a traditional recipe from 1787 and brought up to date using the science of curing to give consistent flavour, texture and a superior eating experience.
Cured with hand foraged Dulse Seaweed gathered from the clean and clear waters around the Scottish and Irish coast.
Cured with the finest D.O.P Hot Smoked Pimenton from the de la Vera valley in Extremadura, Spain.