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All our fish is 100% Irish as our core value is to produce smoked salmon, mackerel and trout of the highest possible quality. It is farmed or caught in the most pristine waters you could find off the west and north coast of Ireland where there is no pollution.
February 2014 to January 2015:
For the time being, we cannot source Non-Organic Salmon from Ireland.
As we want to offer you the best possible quality, we have decided not to buy in salmon from outside Ireland.
On the other hand, we have excellent Burren Smoked Irish Organic Salmon available. Have a look at our award-winning and delicious marinades of hot and cold smoked organic salmon, and discover your new favourite flavour!
The whole smoking process - from filleting the sides to packing them - is manual work. We are hand-preparing the salmon every step of the way in our small, family-owned smokery.
There is a ban on driftnet fishing wild salmon in Irish waters in place to give the depleted stocks a chance to replenish again. That is why we recommend Organic Salmon as a healthy and sustainable alternative to wild salmon.
Since 2011, small outfits have been given licences to fish wild salmon in rivers. So for limited times during the year, there is some wild salmon available.
Salmon is high in Omega-3 (polyunsaturated) fatty acids which is a vital key factor for a healthy and balanced nutrition. Apart from the health aspect, smoked salmon is also a very versatile food (ingredient): It can be eaten on a tasty slice of bread, in salads, or heated up in pasta etc. Would you like some recipe ideas?
We use two methods of smoking salmon – Cold Smoking and Hot smoking.
The Cold Smoking is the traditional Irish way of smoking salmon. The temperature never rises above 35°C during the smoking, which means that the flesh never coagulate. We get an easily sliced product with a very smooth texture.
Hot Smoked Salmon is absolutely delicious with a drier, flakier texture more similar to grilled salmon. During the hot smoking process temperatures rise as high as 80°C.
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