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Wild Smoked Salmon

Wild Salmon is an excellent source of high quality protein, completely natural containing no antibiotics, growth hormones or artificial colors. Rich in antioxidants and containing all the essential amino acids. Wild Salmon is high in heart healthy Omega 3 fatty acids. Omega 3 fats are evidenced to reduce the risk of heart disease and are an essential nutrient in the formation of tissue.
Kerryfish Wild Smoked Salmon is the flavored choice of many food lovers and is enjoyed throughout the world. Our unique Wild Smoked Salmon's taste is the result of 50 years experience and is available for your enjoyment via our online shop.

Wild Salmon are one of the most pure and unpolluted food sources on the planet. Visit our Wild Salmon care page for tips on care and slicing our products

The life cycle of North Atlantic wild salmon is truly one of the most remarkable wonders of the natural world. Life for the Atlantic Salmon (salmon salar) begins in spring in the shallow waters of a fresh water river. Firstly eggs transform into alevins. Still beneath the gravel of the river bed at this stage they emerge into the river as fry. Remaining in the river for as long as two years, during which time the fry mature into parr.
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The final stage of early life in the river is when the parr lose their early colouring and take on the characteristic sliver of the mature salmon. The parr have now become smolts. The smolts are now ready to make their journey down stream towards the ocean. This journey is usually begun in May or June.

Once at sea the fish undertake an epic migration of several thousand miles; traveling well up into the North Atlantic ocean on a mammoth feeding spree of oil-rich smaller species such as capelin, sand eel and krill and crustaceans such as prawn and shrimp. It is this diet that give the salmon their distinctive pink-coloured flesh. The through which they acquire adequate nutrition to produce sufficient fat reserves to support their breeding. Whilst in the oceans salmon are subject to predation by seals and humans amongst others. After a period of up to two years at sea The smolt gradually mature into grilse and at this stage the salmon are ready to return to the freshwater spawning grounds from where they originally began their epic journey.
On re-entering the rivers, the fish (now ranging in weight from between 3kg to 15kg each) may spend several months before they actually spawn. During this time they refrain from eating, living off their stored fat reserves, and in this way reducing the threat to younger fish on which the mature salmon would otherwise feed.

Trace ability
Ireland is now the only location in Europe where a commercial salmon fishery continues. Conservation measures mean that the catching season is limited to the months of June and July. Each Wild Salmon has a unique numbered tag attached through the gills when it is caught in the Atlantic. This tag denoting the fishing district help customers to readily identify the source of certified, premium quality wild salmon. See the Tag Search pages on the BIM website to obtain the details of the Wild Salmon tag.

Our Customers can be confident that:

Kerryfish Wild Salmon are from a managed fishery;
Kerryfish Wild Salmon are bled at sea, reducing fillet bruising in our smoked products;
Kerryfish Wild Salmon are iced at sea and are firm to the touch with good skin condition;
Kerryfish Wild Salmon are fully traceable to source and can be checked, online, worldwide.

We source our salmon from local fishermen on the South West coast. Immense care is taken of the fish from the moment it is caught, to the production of the finished smoked product to ensure that full justice is done to this magnificent product of our natural environment.
Prices must reflect the true value of this resource if it is to be safeguarded whilst still fished. True connoisseurs of this delicacy appreciate this fact and in our experience demonstrate clear understanding of the need to value and protect something so unique.

Kerryfish's smoking Process
Once hand-filleted, we 'pin bone' the fish removing all traces of bone from the fillet. We then salt the salmon and since each fish will vary in the amount of fat in its flesh, which inhibits salt uptake, they will be brined for different lengths of time, as appropriate. After salting, the fish are "cold smoked", meaning that they are placed on racks in a kiln through which oak smoke is passed and where the temperature is regulated at between 20' and 28'C. Length of smoking time varies depending on humidity and the size of the sides, but runs to several hours. To order this unique product visit our Order Page.

The Smoking Process
Smoking is one of the oldest methods of preserving fish. Long before there were refrigerators and freezers, our fishing ancestors learned to use a combination of salt and smoke to keep fish from spoiling. Today, smoking is no longer "necessary," but it remains popular for the flavor it gives to such fish as salmon. Smoking methods vary, but all are based on a few common principles. First, the fish is treated with salt, either in the form of a strong brine or a surface coating of dry salt. During this curing stage (which can last for anywhere from a few minutes to many hours depending on the size and density of the fish), a two-way exchange takes place, with much of the moisture drawn out of the fish and some salt soaking in. This combination of reduced moisture and salt inhibits the growth of spoilage bacteria, a basic principle of all cured meats.
Most fish are given a second cure after the initial salting to add additional flavors. Recipes for this second cure are often proprietary secrets, but they typically include sugar in some form; like salt, sugar both draws moisture out of and soaks into the fish. After curing, the fish is rinsed to remove the salt and other curing ingredients from the surface, then allowed to dry in cool flowing air until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves several functions: it provides an ideal surface for the smoke flavor to adhere, it helps seal in the remaining moisture through the smoking process, and it prevents the fats in the fish from rising to the surface and spoiling.
The actual smoking takes place inside a chamber filled with smoke from smoldering hardwood, Kerryfish use Oak from Irish forests. During the cold-smoking, the fish is slowly smoked for several hours at low temperatures. The fish is not cooked, just dried a little further and infused with smoke flavor, so it remains especially moist and tender.
Lightly cured, tender, and moist, Kerryfish Wild Salmon can be sliced thin without breaking apart.

In pre-refrigeration days, smoked fish were heavily cured and smoked fairly dry, for storage at room temperature or in a cellar. Today's cures are lighter, so most forms need to be refrigerated. They will last longer than fresh fish, but you should still plan to use them within a couple of days of purchase.