Salmon Whole Gutted 3 -3.5KG

One whole Scottish farmed salmon, gutted, head-on, weighing 3–3.5kg. The classic centrepiece for a wedding buffet, a Christmas table or a serious garden party — firm pink flesh, the protective skin keeping the fish moist through long oven or BBQ cooks. Excellent value compared to buying pre-portioned fillets, and one of the most visually impressive things you can put on a platter.

Pack details

• Net weight: 3–3.5kg per fish
• Quantity: 1 whole fish per pack
• Form: head-on, gutted, skin on, frozen
• Catch: farmed off the coast of Scotland
• Serves: 8–10 generously, more for canapé portions
• Storage: keep at −18°C; defrost slowly in the fridge for 24–36 hours before cooking

How to cook a whole salmon

• BBQ (the showstopper): stuff with lemon slices and fresh herbs (dill, fennel, parsley), wrap in foil with butter and a splash of white wine, grill 30–40 minutes turning once.
• Oven roast: 180°C for 40–50 minutes wrapped in foil with butter, lemon and herbs — rest 10 minutes before serving.
• Poached cold (buffet classic): simmer gently in court bouillon for 25–30 minutes, cool, serve cold with cucumber, dill and hollandaise.
• Hot-smoked at home: for those with the kit — the result is exceptional.

Pair with chilled Champagne, English sparkling wine or a Burgundian Chardonnay for the formal table; a fruity rosé for the garden.

Sourcing and delivery

Farmed off the cold coast of Scotland under UK aquaculture regulations, gutted and frozen at peak quality. Dispatched frozen from our UK warehouse in insulated packaging.