Buy Gravad Lax Salmon 200g Sachet Online | Scottish Salmon | The Fish Society | The Fish Society

To be able to use The Fish Society in full range, we recommend activating Javascript in your browser.

Salmon Gravad Lax

£11.20

200g / 1 sachet

Gravad lax salmon on wooden serving board

£11.20

1 sachet / 200g / 10+ available

Buy More Save More

3+ Items: £10.80 11,20 each

5+ Items: £10.40 11,20 each

8+ Items: £10.10 11,20 each

12+ Items: £9.70 11,20 each

View the Range
All Salmon

Order number: 185603

Product Information

200g packs
Great with mustard and dill sauce
Cured using large amounts of dill for extra flavour

Gravad as in grave, and lax as in 'what they call salmon in Scandinavia'. So gravad lax means ’salmon from the grave’ - or salmon buried in the ground, for that’s how this technique was first implemented oooh about 5,000 years ago, with the special ingredient of huge quantities of dill to act as a sort of coffin around the salmon. The dill ’cured’ the salmon and thus preserved it. Making gravad lax these days no longer requires a spade, but it still tastes delicious. Mustard & dill sauce is a favourite dressing for this fish, available in most good supermarkets. 200g packs.

Key Properties

Frozen

UK

Farmed

Cured

Find Out More

UK Courier

Basket	Charges
Under £40	£7.50
Over £40	FREE

You choose the date
Delivery Tuesday to Saturday
No signature required

Surcharge Type	Charge
Saturday	+£5
10am	+£15
Remote Postcodes*	+£20

UK Mail

Service	Charges	Details
2nd class	from £3.20	2-4 days
1st class	from £3.80	1-2 days

https://www.thefishsociety.co.uk/salmon-gravad-lax.html?__shop=1 185603 Salmon Gravad Lax https://www.thefishsociety.co.uk/media/image/72/ae/e1/Gravad-lax-new-website.jpg 11.20 11.20 GBP InStock By fish type/Smoked & Cured/Smoked Salmon By fish type/Smoked & Cured/Preserved By fish type/Smoked & Cured Fish A-Z/Gravad Lax Fish A-Z/Salmon

200g packs
Great with mustard and dill sauce
Cured using large amounts of dill for extra flavour

Gravad as in grave, and lax as in 'what they call salmon in Scandinavia'. So gravad lax means ’salmon from the grave’ - or salmon buried in the ground, for that’s how this technique was first implemented oooh about 5,000 years ago, with the special ingredient of huge quantities of dill to act as a sort of coffin around the salmon. The dill ’cured’ the salmon and thus preserved it. Making gravad lax these days no longer requires a spade, but it still tastes delicious. Mustard & dill sauce is a favourite dressing for this fish, available in most good supermarkets. 200g packs.

Gravad lax 185602 Salmon Gravad Lax 11.2 11.2 https://www.thefishsociety.co.uk/salmon-gravad-lax.html?number=185602&__shop=1 OutOfStock salmon, sugar, salt and dill. 0 Salmo salar 1 sachet 0 0 36 1 185600 3 1 1 View the Range https://www.thefishsociety.co.uk/fish-a-z/salmon/ All Salmon

(Based on our price for 1 pack. Multi-pack prices are lower.)

The following is a general buying guide for our complete smoked salmon range:

Serving guide - 50-75g starter or 100-150g main
Cold smoked / hot smoked - Cold smoked salmon is the universal version. Hot smoked is less well known – at the same time as being smoked, it was also cooked. Hot smoked doesn’t come in thin slices. But it crumbles into nice flakes.
Typical freezing date – 6 months before despatch
Typical Best Before date♦ – 6 months after despatch
In winter months, we allow FishRJumpin and Premium smoked salmon to go by mail. Smoking is an effective form of preservation so these packs can cope with 48 hours out of the fridge during the winter. You can still store in your freezer, although smoked salmon will keep for 10 days in your fridge. Other kinds of smoked salmon are not suitable for despatch by mail, even in the winter.

♦ Please note that best before dates are not expiry dates. Frozen fish does not go off on its best before date. Detectable deterioration in taste will begin, yet it will remain perfectly palatable for several more months. Nevertheless, ideally you should eat our frozen fish within three months of receiving it. The best before date refers to industrial storage which is colder and more effective than home storage.

0 - 1 Sachet

Farmed Salmon, sugar, salt, dill, juniper.

With Sauce 200.000 No Sauce 200.000

Farmed Salmon, sugar, salt, dill, juniper.

0 Salmo salar 22/7/13 We are 1st for buy gl 1 sachet 0 0 547

Ben's Open Gravadlax Sandwich

Ben's Menu

1 185600 2 1 1 View the Range https://www.thefishsociety.co.uk/fish-a-z/salmon/ All Salmon

(Based on our price for 1 pack. Multi-pack prices are lower.)

The following is a general buying guide for our complete smoked salmon range:

Serving guide - 50-75g starter or 100-150g main
Cold smoked / hot smoked - Cold smoked salmon is the universal version. Hot smoked is less well known – at the same time as being smoked, it was also cooked. Hot smoked doesn’t come in thin slices. But it crumbles into nice flakes.
Typical freezing date – 6 months before despatch
Typical Best Before date♦ – 6 months after despatch
In winter months, we allow FishRJumpin and Premium smoked salmon to go by mail. Smoking is an effective form of preservation so these packs can cope with 48 hours out of the fridge during the winter. You can still store in your freezer, although smoked salmon will keep for 10 days in your fridge. Other kinds of smoked salmon are not suitable for despatch by mail, even in the winter.

♦ Please note that best before dates are not expiry dates. Frozen fish does not go off on its best before date. Detectable deterioration in taste will begin, yet it will remain perfectly palatable for several more months. Nevertheless, ideally you should eat our frozen fish within three months of receiving it. The best before date refers to industrial storage which is colder and more effective than home storage.

0 - 1 Sachet

Farmed Salmon, sugar, salt, dill, juniper.

#Thefishsociety