How to choose smoked fish: tuna, salmon, mackerel and trout

Smoked fish is not always served the same way. Compare cut, texture, method and pack size for four options from our Seville catalog.

For toast and starters: salmon or trout

Cold-smoked salmon comes in fine slices with a silky texture and delicate smoke. Cold-smoked trout offers another light fish option. Check each batch's page: pack size, ingredients and price matter when planning several servings.

For a portioned plate: tuna

Our artisan smoked tuna has a rosy centre, firm texture and a seasoned crust. Unlike a pre-sliced product, you can choose the thickness of each portion. If the cut itself should be the centrepiece, compare its format with salmon before deciding.

For serving whole: mackerel

Smoked mackerel is offered whole, juicy, with glossy skin and balanced smoke. This differs from salmon slices or a tuna cut. Before ordering, check the number of fish and approximate batch weight so you can plan using more than the photograph.

Three details to check

Start with the processing method, then pack size, then ingredients and allergens. Fish is an allergen, so do not assume every product has the same composition when ordering for others. Availability changes by batch, and Seville delivery is confirmed for your address.

Explore category: Smoked fish ↗View product: Cold-smoked salmon ↗

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