The results of an ancient tradition, Irish smoked salmon owes it’s exceptional qualities to a very specific production technique. Raised in the wild Atlantic waters, free from industrial pollution, toughened by rough currents, the Irish salmon develop a firm flesh structure with very low fat levels.
Smoked only using oak wood according to traditional recipes, used for generations, it acquires a beautiful bright orange red hue which is distinctive. Sliced by hand or machine, under strict quality control, rich in taste, Irish smoked salmon represents everything a true connoisseur would look for.
Our group structure, unique in Irish terms, allows us to control the complete production process from the egg to the finished product resulting in a final product of exceptional quality.
Smoked Salmon Production
Begins with the rigorous selection of the finest fresh salmon. Dry salting permits perfect maturation of the fresh salmon thus retaining it’s characteristic taste and firm texture. Then using pure Irish oak it is smoked at low temperature, giving the product it’s unique smoke taste and incomparable colour. As a results of major improvements in logistics it is possible to deliver this product to markets in the shortest possible time after preparation. The salmon are raised in off-shore sites at low stocking density. The fat levels are lower than average. The raw material is never frozen.