Wild Irish Smoked Salmon is caught by draft/snap net in our Irish rivers - a tradition as old as time itself! Limited Supply. Wild Irish Salmon is an excellent source of protein and is high in Omega 3 fatty acids.
This product comes in a 500g vacuum pack.
Our Irish Salmon is organically reared in the wild waters off the rugged west coast of Ireland. In Ballyhack Smokehouse, our experienced workers hand fillet, pin bone, ice and return the fish to chill until they reach 2 to 3 degrees. We take the fish out of the chill and bring it to the salting room where we gently sprinkle salt over the flesh to allow the fish to harden. At Ballyhack Smokehouse, we like to give the fish sufficient time to reach the required texture so that it can absorb the smoke and create a finely balanced flavour. Once this texture is reached, we rinse each fillet, ensuring that each fish receives individual attention. The salt cure acts as a natural preservative for our classic smoked salmon.
A Unique Process
- Our next step is smoking the fish. We place the salmon on the smoking racks where we gently pat the fish to remove excess water. The salmon is then ready for the smoker!
- The magic begins when we light the beechwood chips. The wood chips smoulder slowly, allowing a distinctive smoke to infuse the flesh.
- The fish is smoked at a temperature of between 12 & 16 degrees for a period of two days. This slow smoking process allows a beautifully balanced taste to develop.
- Once removed from the smoker the fish are taken to the chill room where they are trimmed and allowed to cool to 2 & 3 degrees. We vacuum pack the classic smoked salmon and then label it, ready for delivery straight to your kitchen!