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Burren Smoked  Organic Salmon

Our Organic Irish Salmon comes from the world's most exposed fish farms, four miles off the coast at Clare Island. This area is swept by strong tidal currents which means that the salmon has a very low fat content. Read more interesting facts about our organic salmon.

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 Irish Salmon which is only available seasonally, and in small quantities.

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.

 

We are delighted to announce that

- our Burren Organic Irish Cold Smoked Honey-Infused Salmon
-
our Burren Organic Irish Cold Smoked Salmon with Seaweed
- our Burren Hot Smoked Irish Organic Salmon with Honey, Lemon & Dill

won a 3 gold star medal each at the prestigious Great Taste Awards 2013 in London!

Read more about our award winning smoked fish in Burren Smokehouse Awards.

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