Salmon, smoked salmon, smoked haddock, fish, lemon sole, kippers, uk, smoked trout, UK

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Here you will find a seasonal selection of guaranteed fresh fish fillets and Scottish smoked fish delicacies - all highly recommended by Campbell's own fishmonger.

Campbells is buying Scottish fish directly off trawlers landing in Scrabster on the North coast of Scotland.

Please note that some fish like Lemon Sole or fresh Haddock will not be available during the spawning season in spring.

One of the most popular flat fish. Easy and versatile.Approx. 100g per Fillet. Not available during the spawning season April and May.Brown North Sea shrimps are cooked on the boat and delivered to us fresh and ready to eat. Also known as 'crevettes' these shrimps are prized for their subtle taste and soft texture.Ideal as starters served with fresly made mayonnaise.A delicious fish that requires careful cooking. Traditionally more popular for Fish and Chips than Cod in Scotland. But this delicious fish has a soft flaky flesh suitable for steaming. Not available during the spawning season March, April and May.Becoming increasingly popular, squid can be stuffed, grilled and fried. Small squids are the most tender.Approx. weight 200g each.Recommended for its delicious taste and the considerable health benefits. Make oily fish a regular item on your menu. Minimum weight per Fillet 100g.The most widely available kind of trout in the UK. Farmed fish available all year. Delicious baked in foil. Average weight 330g eachThe 'Loup de Mer' has a firm white flesh and thicker fillets than most which makes it suitable for a wide range of dishes. Highly in demand from professional chefs. Farmed origin enables us to offer it all year. 120-140g per Fillet. More expensive, but no waste. These Kippers, fresh from Loch Fyne on the westcoast of Scotland, are the best you can get. Smoked without artificial colouring in the local smokery in Tarbert. Ideally served hot with a knob of butter. Sold in pairs of 10-12oz per Kipper.Perfect for the summer season and delicious grilled on the barbecue.Pollack is from the Cod family and can be used in the same way as Cod itself and tastes equally good. It is completely sustainable and approved by the Marine Stewardship Council.Another Scottish delicacy that can be used in many ways. Delicious cold, cooked in milk, as main ingredient in haddock chowder or simply grilled for breakfast.A side of Salmon is an easy and stylish way to entertain guests. Ready to cook gutted and scaled fresh Salmon. One 2-3kg Salmon feeds approx. 7-8 persons.The true unique Arbroath Smokies. Hot smoked haddock with a deliciously creamy texture. They come in pairs which are traditionally tied by the tail. Serve them cold or hot, topped with a knob of butter. 600-700g per pair. Coley or Saithe is from the cod family with a very dark skin - hence the name Coley. The flesh has a greyish tint as well, but flavour and texture are as good as cod.Farmed Gilthead Bream has a firm and dense flesh and is easy to fry or bake and is even suitable for the barbecue. Available all year.Sea Bass is highly sought after for its delicate flavour and firm, meaty texture. Best treated simply either roasted, grilled or poached.Farmed origin.Recommended by Campbells' expert fishmonger Steven Walker.Similar to Cod, Hake Fillets are slightly darker and have a richer flavour. See our recipe section. Perfect for lunch in the summer. Best served cold with bread and butter and a chilled drink. Easy. The hot smoking process cooks the salmon at the same timeVacuum packed.Oak smoked Scottish Trout from the southeast of Scotland. Delicious served with creamy horseradish sauce. Two Fillets per Pack.Extremely popular and deservedly so - pre-sliced for easy portions. Perfect for parties and big occasions and one of the best Smoked Salmons in the market place.Our smoked Salmon was the winner at a tasting at the Dorchester Hotel, London.Handpicked Salmon raised in Ronas Voe/Shetland, once home to Michelin star Chef Martin Wishart,�and gently smoked over Whisky oak chippings for three whole days. The fish is then left to mature in a chilled room to allow the intense oakey flavours to infuse fully into the salmon. �The closest you will ever find to authentic wild Salmon.�Whole unsliced side. Vaccuum packed.Exclusive to Campbells.The classic Scandinavian style cured Salmon. Perfect as a starter and for Party Buffets. Vacuum packed.Freshly dressed Scottish Crab from Buckie, Banffshire. Best served with fresh salad and home made mayonnaise.