Youngs Seafood secures contract to supply a new and exclusive Extra Special salmon product to over 450 stores across the UK
Young’s Seafood has secured a contract to supply a new Extra Special Blackthorn Dry-Cured Smoked Salmon product to over 450 Asda stores across the UK this festive season.
Established in 1805, Young’s Seafood is the UK’s largest specialist seafood brand, and the Extra Special Blackthorn Dry-Cured Smoked Salmon is one of its most decadent launches to date.
The Extra Special, superior grade salmon is hand cured with Ayr-based Blackthorn sea salt flakes, and then undergoes a 30-hour smoking process. This is more than double the usual smoking time, for a deeper, richer flavour, making the salmon a seasonal sensation not to be missed.
Senior Development Manager at Youngs Seafood, Paul Terris, said:
“We have enjoyed a longstanding partnership with Asda and are delighted to bring this exclusive Extra Special product to festive feasts across the UK this Christmas.
“We are very proud of our Scottish heritage and at our picturesque smokehouse in the far Northeast of Scotland, our smoked salmon experts have spent many months perfecting the production process.
“Our salmon is hand cured with Blackthorn sea salt flakes made in the world’s only working graduation thorn tower in Ayr, using methods that are patient, gentle and sustainable. We are delighted to bring this truly Scottish salmon product exclusively to Asda stores across the UK.”
When asked about the dedicated production process, Kenny Noble, who has been a master smoker for over ten years explained, “these kilns really are magic in lots of ways – the smoke adds flavour and helps preserve the salmon”.
- Salmon selection
The salmon is hand-selected for its size and condition. All superior grade, global gap accredited, and between 3 and 4kg to ensure the optimum slice size of the end product.
- Curing process
Blackthorn salt is manufactured on the west coast of Scotland. Clean and unrefined, the taste of blackthorn salt is sweet, with a mouth-watering tang. The salt crystals are hand-sprinkled over the salmon and left to cure for 12 hours.
The cured salmon is hung and smoked in traditional brick kilns. The three woods were selected as trees and shrubs that grow around the famous salmon fishing rivers of Scotland, Alder, Heather, and Sweetgale. The salmon is gently smoked for a total of 30 hours, creating a beautifully deep and complex smoke profile – and the kilns are manned 24 hours a day, all year round.
- Slicing and Packing
Once smoked and rested, the salmon is cut into chunky slices. By cutting it this way, it allows people to appreciate the buttery texture of the salmon, which is achieved by the long, slow smoking.
Ashley Connolly, Local Buying Manager at Asda, added:
“At Asda, we work alongside some wonderful local suppliers to create innovative, affordable, and delicious products for shoppers to enjoy.
“We are delighted to have such a strong relationship with Youngs, and our customers always love the Extra Special Smoked Salmon products, especially at this time of the year. The Blackthorn Dry-Cured Smoked Salmon will be a fantastic addition to our Extra Special Christmas range in the lead up to the festive season.”
Asda’s Extra Special Blackthorn Dry-Cured Smoked Salmon (£4 from 15th December) is available to purchase in-store and online now at www.asda.com