Scotch Reserve Pure Royal Filet

This smoked salmon fillet is produced in Annan, in the south of Scotland, by St James Smokehouse Inc., using Scottish farmed salmon. This salmon, matured in waters that are not as cold as those found in Norway, often has a less fatty and firmer flesh compared to its Norwegian counterpart.

This is evident in this magnificent fillet, which has a texture that is both meaty and tender, with a velvety smoothness that melts in the mouth while maintaining an optimal bite, especially when cut, as recommended by the manufacturer, into thick slices vertically from the fillet.

Elegantly packaged on a cardboard tray and vacuum-sealed in a transparent plastic pouch that reveals the appetizing and natural color of the fish, it is a testament to the fish’s natural pigmentation from its unforced diet.

Never frozen, this fresh salmon has undergone a handcrafted curing process using sea salt and brown sugar, followed by smoking with oak chips. According to its makers, no additives, coloring agents, or preservatives are used in its preparation.

The result is a product with an extremely natural and well-balanced smoky aroma, along with the perfect texture mentioned earlier and a wonderfully gentle flavor, without the excessive saltiness that unfortunately characterizes many other smoked salmons on the market.

The length on the palate is optimal, without a too harsh or cloying aftertaste, with a beautiful finish that showcases freshness and a lack of excessive greasiness in the mouth, all without any unpleasant lingering flavors.

With such exceptional qualities, the tasters of Monde Selection have ranked this product as the nominee for this year’s Jury Prize.

“Each year, one product per category is awarded the Prize of the Jury as a token of excellence in know-how and quality. In order to qualify, the product must be unanimously selected as a “coup de cœur” by the jury members. The winner of the Prize of the Jury is then selected from a group of just 5 nominees, which makes this award an even greater honour for the recipient.”