Royal Cut Smoked Salmon
3⁄4 -1 pound top loin (unsliced, skin off)
or ½ - 3⁄4 pound bottom loin (unsliced, skin off)
When crafting our artisanal products, we diligently assess each of our ingredients, and use the cuts that showcase its finest features.
To create the finest smoked salmon, we have to start with the finest fish. Our famous North Atlantic Wester Ross Salmon comes from Scotland, and is known for its vibrant fillets and pure flavor.
Once received fresh, we portion each salmon fillet by hand and reserve only the best parts: the tender, springy Top Loin, and the buttery, delicate Bottom Loin. Each cut is then brined and cold smoked right in our Portland, Maine facility. The final product presents a top tier smoked salmon truly worthy of the distinction of "Royal."
The Royal Cut Top Loin delivers a tender and slightly more muscular structure than the Bottom Loin. The Royal Cut Bottom Loin is ribboned with more fat content, which makes this cut feel more delicate in the mouth. Both are loaded with buttery salmon flavor that is accentuated perfectly by the Browne Trading smoking recipe you already know and love.
We make all of our Royal Cut Smoked Salmon in our boutique smokehouse, located in Portland, ME. Our smokemaster cures, brines, smokes, skins, and packages by hand in small batches for high quality and consistently outstanding smoked salmon. We ship frozen to preserve the natural fresh flavor.
Did you know that smoked fish has a long shelf life? Sealed smoked fish lasts several weeks in the fridge and frozen smoked fish lasts a few months!
All orders are shipped via UPS Next Day Air. If a future delivery date is chosen, your order will ship the day before the selected date. If an order is placed after cutoff (2pm ET), your order will ship the next available shipping day. For example, orders placed after 2pm ET on Thursday will ship on the following Monday for Tuesday delivery. Our shipping department is closed Friday-Sunday. We do not offer Saturday or Monday delivery.
Please see our Shipping FAQ for more info here.