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Slicing & Sizing

Different Slice Types

At Ardtaraig, our smoked salmon is prepared using two distinct slicing methods. Each is designed to suit different pack sizes and intended uses, ensuring the best possible presentation and eating experience.

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What’s the Difference?

  • Long Sliced: Neat, uniform strips with no brown meat – ideal for canapés and easy serving
  • D-Sliced: Traditional diagonal cuts with a small amount of brown meat – ideal for presentation and starters
  • Unsliced: Whole sides for complete control over carving and portioning


D-Sliced Salmon

D-slicing is the traditional method used for preparing larger sides of salmon. The fillet is sliced diagonally at a shallow angle from top to bottom, creating elegant, triangular slices.

Each slice typically includes a small amount of brown meat at the base, which is part of the natural structure of the fillet.

This method is used across all products above 500g, as well as in most 200g packs. You can check the product description for confirmation.

Best for:
  • Serving a side of salmon as a centrepiece
  • Plated starters
  • Traditional presentation

Long Sliced Salmon

Long slicing is a more modern technique, where the knife is drawn across the top of the fillet to create long, even slices.

This method removes the brown meat entirely, resulting in a cleaner, uniform slice that is particularly easy to handle.

Best for:

  • Canapés and finger food
  • Catering and larger gatherings
  • Cooking or recipe use
  • Those who prefer easier preparation
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Pack Size Guide

As a general guide, our pack sizes serve the following number of people as a generous starter:

  • 100g (Long Sliced): 1–2 people

  • 200g (D-Sliced): 2–3 people

  • 400g (Long Sliced): 4–6 people

  • 500g (D-Sliced): 4–8 people

  • 750g (D-Sliced): 8–10 people

  • 907g (D-Sliced): 12–14+ people

For canapé service, each pack will generally go further.

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Unsliced Salmon Sides

For maximum flexibility, we also offer whole unsliced sides of salmon.

These are ideal if you prefer to carve the salmon yourself or tailor the slice thickness to your own requirements.

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