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We exclusively smoke Organic Salmon from Ireland, as we consider it the best quality available. The Salmon comes from the turbulent waters of the west coast of Ireland.
The salmon has to swim about the same distance as his wild counterpart so there is very little fat on it, which means that the salt content is very low as well.
This organic salmon is one of the healthiest product you could eat: it has a very low salt content and a very high content in Omega-3 fatty acids (2.49g per 100g of salmon)!
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.
The Scandinavian way of Hot Smoking the 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
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.