Right next to the Visitor Centre at the Burren Smokehouse (in Lisdoonvarna near the Cliffs of Moher), a new fun experience is waiting for you.
The “Taste the Atlantic – Irish Salmon Visitor Experience” was launched in Lisdoonvarna, Co. Clare on the 25th of October 2019 by Mrs Sabina Higgins, wife of President Michael D Higgins.
It is a fully interactive space where the story of Irish salmon is told in a captivating and entertaining way, from its place in Irish mythology and history right up to modern times.
In our self-guided visitor centre, you will immerse yourself in the story of Irish Salmon. Follow this noble fish through time and watch the legend of the Salmon of Knowledge unfold before your eyes. Learn about old ways of fishing salmon, and find out with the help of those original newsreels from decades ago why and how modern aquaculture evolved. Get competitive and have fun solving jigsaw puzzles and quizzes!
The Burren Smokehouse Visitor Centre
Eircode: V95 HD70
Click here to book your slot ahead of your visit on our website www.burrenexperiences.ie
The “Taste the Atlantic – The Irish Salmon Experience” is part of a Seafood Trail showcasing 24 seafood and aquaculture producers like smokehouses, oyster growers, mussel and abalone growers along the Wild Atlantic Way of the west coast of Ireland.
It’s a route you can dip into or do in its entirety, an opportunity to explore Ireland’s pristine ocean; to sample its food story; to enjoy an unforgettable taste of place on a plate.
This is an initiative from BIM (Bord Iascaigh Mhara) in collaboration with Fáilte Ireland to promote seafood to national and international visitors.
The new visitor centre forms part of the wider Bord Iascaigh Mhara (BIM) Taste the Atlantic seafood trail and has been financed under the European Maritime & Fisheries Fund.
Seafood is where the Wild Atlantic Way meets Ireland’s unique culture. It’s about lobster and crab, salmon and mackerel, oysters and mussels plucked fresh from the heaving ocean. But it’s also about the men and women who mix tradition and 21st-century techniques to bring it from tide to table, to serve it just a few miles (or in some cases, just a few feet) from where it’s caught.