The royal fillet is the top loin of the salmon — the thick, even-textured section that runs along the backbone, above the belly. It is the single most prized cut for smoking because it has a consistent depth from end to end, with no taper and no thin edges, which means every slice is uniform. This is the cut professional kitchens specify when presentation matters, and the reason it carries the name "royal."

This royal fillet is cold smoked by The Weald Smokery in East Sussex, a multi-award-winning producer that works in traditional brick kilns over local oak chippings. The salmon itself is reared on Scotland's west coast, where cold waters produce firm, even-textured flesh. At the smokery, the smoke rises by natural convection — it is not pumped or forced — and is never recirculated. A constant stream of fresh oak smoke passes over the fish and exits the kiln, producing a clean, balanced smoke flavour without any of the stale or acrid notes that recirculated systems can leave behind. The Weald Smokery has won multiple gold awards from the Great Taste Awards judges for their smoked salmon.

Available as a 150g portion or the full 300g± royal fillet. Both arrive unsliced — you carve to your own preferred thickness, which keeps the salmon fresher for longer than pre-sliced packs.

Producer: The Weald Smokery, East Sussex, England

Ingredients: Atlantic salmon (Salmo salar) (fish), salt. Cold smoked over oak chippings.

Storage: Refrigerate at 0–4°C. Once opened, consume within 3 days. Check packaging for best-before date.

Net: 150g (portion) / 300g± (whole royal fillet)

Allergens: Fish (salmon)

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