Which smoked fish suits a Seville appetiser?

By Marina LaurelEditorial pen name used by the Smoke & Ember team

Format matters as much as species: thin slices, a piece to cut and small whole fish call for different serving styles.

What to choose

Salmon suits quick toast, tuna can be sliced into thicker portions and sardines make individual tapas. Choose two contrasting formats before adding a third.

How to serve it

Give each fish a simple base instead of one sauce for everything. Set out the most delicate slices first.

Before you order

Before ordering smoked fish in Seville, check format, batch availability, ingredients and allergens. Follow the storage instructions on the label, and confirm delivery date and cost for your address.

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

Products in this guide

Cold-smoked salmonFine slices, silky texture and delicate smoke.200 g · €19.50 · Available by batch
Artisan smoked tunaRosy centre, firm texture and a deeply seasoned crust.Approx. 250 g · €18.50 · Available by batch
Smoked sardinesGlossy skin, juicy flesh and clean wood smoke.400 g · €12.90 · Available by batch

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