Online Ordering

 January Update!

We're seeing some amazing landings with so much variability in price that I'm keeping website ordering switched off for a few more days. There have been huge price drops across the board with fishermen catching big volumes on Wild Bass, Wild Bream, all the flat fish and lots more. I want everyone to benefit from this, so the best way to place an order is to call, text or WhatsApp 07354 849465 OR send an email to me at  info@passionateaboutfish.co.uk 

Lets make the most of the start of the year abundance... the next named storm will put a halt on it for sure!! I'll get online ordering up and running as soon as everything calms down...

Sue

Severn & Wye

Gravadlax

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Weight
Price
Quantity
£10.00
200g Gravadlax

Back in the Middle Ages there were 2 main ways to keep fish; smoking and curing. Gravadlax is a traditional Scandinavian method of preserving fish, which was salted and then buried, curing the fish which allowed it to be kept for a long time without the need for refrigeration. Today Gravadlax is prepared by covering the fish in a blend of salt, sugar and most often dill and allowing the fish to cure over time

As well as traditional Grav, Severn & Wye produce a delicious beetroot grav which is not only delicious to eat but looks so pretty on the plate with the spectrum of pinks running through the slices

Ready to eat. Delicious simply served with some rye bread and a dollop of our delicious Stokes Mustard and Dill Sauce

200g serves 2 as a light lunch

TRADITIONAL GRAVADLAX - Farmed Atlantic Salmon (Salmo salar) (Fish) (91%), salt, dill, black pepper, sugar