Our Gravlax is cured to a secret recipe developed over 15 years, perfected to match and surpass some of the best-cured fish in the world.

Our family connection to Burntisland stretches back to 1831.
​
We have returned to our roots to build on tradition and produce the finest food from the Scottish larder.

We hand cure fresh Scottish salmon using unrefined natural salts, foraged and DOP flavours to give an unrivalled and unique modern Gravlax. We control every variable within the curing process to make a cured salmon which is unmatched in taste and texture.
​
Innovation and science are key to Burntisland Fish Co - Escata by Pere Planaguma is an example of science meeting culinary tradition.
​A fermented Anchovy essence, Escata brings the ancient Garum back from history to the modern table. Burntisland Fish Co are the sole UK distributors for this significant and amazing contribution to the chef's flavour armoury.