For deliveries to Ireland and most countries of central Europe, shipments take 24 hours to arrive. For deliveries to countries further afield like the US, Japan, Canada and Switzerland, we count 48 hours.
Deliveries to islands will take longer due to the restricted accessibility.
Please note that there are areas where deliveries can take longer than normal.
Cold smoked salmon is ideally eaten when it arrives and within the time indicated by the best before date. Keep it in the fridge, and it will keep very well until the end of the shelf life. You can find the best before date on the back of the vacuum packs.
It is okay to freeze the hot smoked salmon, mackerel and trout.
However, we do not recommend to freeze cold smoked salmon because of its more delicate texture.
Gravadlax cannot be home frozen.
The freight costs depend on two variables: the destination and the weight. The first kilo is always the most expensive one, every following kilo to the same address gets charged at a lower rate. Also, the weight is rounded up to the next full kilo (2.5 kg = 3 kg in shipping weight terms).
For this reason, it makes sense to bundle orders if possible. Gather orders from your family, friends and work colleagues and have the entire order delivered to one address.
See here for more information about freight - you will find downloadable information on how to calculate the freight. When you place an order on this website, the system will automatically come up with the freight costs, so there is no need for you to calculate them. The freight will be displayed during "Checkout".
We deliver to Ireland, all European countries, the UK*, Canada, the US and other oversea destinations.
There are countries and islands, however, where we have experienced delays in deliveries due to customs formalities, various delivery obstacles, remote areas etc. Please ask us if you are not sure about the possibility of delivery. One of those countries would be South Africa, and examples for islands would be Corsica, the Canaries and other islands.
We do not deliver to Australia or New Zealand due to customs regulations.
Especially for deliveries in Ireland and Northern Ireland, it is important to have the mobile number of the recipients. They will receive a text message in the morning of the day of delivery to inform them of the time window of delivery. The driver might even call the recipient to get directions. We will not be able to assume responsibility for a delivery gone wrong due to a missing or wrong telephone number.
We also need a valid post code / zip code and Eircode for destinations in the Republic of Ireland. We will not be able to process your order without one.
Courier services have the advantage of delivering within 24 to 48 hours. Postal Services would be too slow - as outlined elsewhere, vacuum-packed smoked fish products keep for 3 days without being chilled, so courier services are the only way to go.
We use DPD for all Irish and Northern Ireland destinations, and UPS for all deliveries outside the island of Ireland.
Wild salmon has been caught by fishermen in Ireland’s rivers in small quantities and under great restrictions. Learn more about it here
Organic salmon is farmed in aquacultures around the Irish coasts. It is farmed based on the organic principles (small amount of fish in the cages, organic food, no pre-emptive veterinary treatments). It presents a very good alternative to the still vulnerable stocks of wild salmon. Learn more here
Basically, white wines are recommended for fish dishes. This should be dry wines, not sweet(ish) wines.
Gewuerztraminer (from Alsace for example) is renowned for going really well with smoked salmon, as it is a kind of full and strong-bodied white wine.
Best choose a wine that is a bit on the heavy side, not too light, because the fish itself has a strong taste, and you want an equal companion for your fish dish.
We only use salt, natural wood smoke and the fish itself. For some varieties, we use different marinades which may consist of one or several of these ingredients (or as specified by the product name): honey, lemon, dill, fennel, whiskey, dried seaweed and our own spice mix* (paprika, yellow mustard seeds, onion, black pepper, parsley, oregano, marjoram, chili, sesame seeds, nuts/nut derivatives).
We do not use gluten or ingredients that contain gluten. Our products are dairy- and egg-free, and don't contain crustaceans or celery. They are GMO free, and free of any preservatives or colorants. They are suitable for pescetarians.
*PLEASE NOTE: In the spice mix that we use for the hot smoked spiced salmon and spiced mackerel, there are mustard seeds, sesame seeds and traces of nuts present. So we have to advise you that we are using these allergens on our premises.
In short: the Burren Smokehouse and the Roadside Tavern, the Burren Brewery as well as the Burren Storehouse (since 2015). The latest venture, the "Taste the Atlantic - Salmon Experience" was launched in October 2019.
The Roadside Tavern has been in the Curtin family since 1893, and still today it looks like a pub from 50 or more years ago. In 1989, Birgitta Hedin-Curtin and her husband Peter Curtin set up the Burren Smokehouse which is going from strength to strength.