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.

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 eachA delicious fish that requires careful cooking. Farmed Gilthead Bream has a firm and dense flesh and is easy to fry or bake and is even suitable for the barbecue. 400-600g per fish. Available all year.Highly regarded for its firm, but delicate and flavourful flesh. The thick body of this flat fish provides meaty and tender fillets.Approx. weight per fish 400g.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. A side of Salmon is an easy and stylish way to entertain guests.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.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.Recommended by Campbells' expert fishmonger Steven Walker.Freshly dressed Scottish Crab from Buckie, Banffshire. Best served with fresh salad and home made mayonnaise.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.Ready to cook gutted and scaled fresh Salmon. One 2-3kg Salmon feeds approx. 7-8 persons.Similar to Cod, Hake Fillets are slightly darker and have a richer flavour. See our recipe section. Approx. weight per fillet 200g.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. Perfect for the summer season and delicious grilled on the barbecue. The '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.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 recent 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.One of the most popular flat fish. Easy and versatile.Approx. 100g per Fillet. Not available during the spawning season April and May.Oak smoked Scottish Trout from the southeast of Scotland. Delicious served with creamy horseradish sauce. Two Fillets per Pack.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.A small red skinned fish from the goatfish family and already highly valued by the Romains. Avergage weight 300-400g per fish.The classic Scandinavian style cured Salmon. Perfect as a starter and for Party Buffets. Vacuum packed.