{"product_id":"caviar-house-smoked-salmon-fillet","title":"Caviar House Smoked Salmon Fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole smoked salmon fillet from Caviar House — the Geneva-and-Paris-based house that has been defining the world of fine smoked fish and caviar since 1950. Made from premium Scottish-farmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) at 98% of the pack, lightly cured with salt and a measured touch of sugar, then traditionally cold-smoked over natural wood. The fillet is supplied whole and intact rather than pre-sliced — the format chefs prefer, because the fish keeps better, the slicing thickness is at your discretion, and the visual presentation at the table is significantly more impressive than a pre-sliced D-pack.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe smoke is restrained and balanced rather than aggressive — long enough to develop a clean smoky depth and the firm, silky texture that defines well-cured cold-smoked salmon, light enough to let the natural sweetness and quality of the Scottish raw material come through. The cure is similarly measured: enough salt to season and to preserve, enough sugar to lift and round, never enough of either to dominate. Caviar House have built their reputation on this kind of restraint — the same hand that judges the dwell time of a caviar grain judges the time on the smoke and in the cure here.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a serious smoked salmon to anchor a Sunday brunch, a Christmas spread, a canapé service for a party, or a quiet supper of buttered toast and a glass of cold Champagne. It will slice to your preferred thickness, lay across a board with elegance, and pair as a matter of course with the Caviar House blinis and the rest of the house's range. The natural partner to a tin of Tradition, a glass of cold vodka, and an evening spent properly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Caviar House, France · Since 1950\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) · Scottish farmed\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCure \u0026amp; smoke:\u003c\/strong\u003e Salt, sugar, natural wood smoke\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Farmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) 98%, salt, sugar, natural wood smoke \u003cstrong\u003eNet:\u003c\/strong\u003e 300g whole fillet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 48 hours.\u003c\/p\u003e","brand":"CAVIAR HOUSE","offers":[{"title":"Default Title","offer_id":55680112361857,"sku":"CHSALFIL","price":85.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CaviarHouseSmokedSalmonFillet_ScottishColdSmoked_FINE_WILD.jpg?v=1778919393","url":"https:\/\/www.fineandwild.com\/products\/caviar-house-smoked-salmon-fillet","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}