Esther Kunz, a travel writer, wrote and published an article about the Burren Smokehouse in the Swiss catering magazine “Pauli Cuisine” which you will find below as a pdf to download. She describes in detail how we smoke the salmon, where the wild salmon is fished, how it goes up the rivers, and how some of the farmed salmon are labelled wild salmon.

“Pauli Cuisine” is a very interesting, specialised magazine in German which is targeted at the Swiss gastronomy. It covers a wide range of subjects – from hygiene to wine and beer to culinary temples in Switzerland.

Article by Esther Kunz about the Burren Smokehouse