Smoked Fish Info
Since 1960 Kerryfish has pioneered the export of wild Irish smoked salmon and fresh fish to our global customers. Our smoking technique is one that has been practiced for a generation using a mixture of various hardwoods to produce smoke in a controlled temperature-smoking kiln for a period of 10 to 14 hours depending on the size of the fish.
We pride ourselves in the very special product we produce from Wild Atlantic Salmon which is the authentic product that cannot be substituted in Quality, Taste or Texture by any mass produced farm or organic farm bred fish. Kerryfish use UPS Worldwide door-to-door courier service to deliver our Wild Smoked Salmon all over the world. UPS deliver within two days to most destinations and sometimes overnight.
Since its inception, Kerryfish have followed a tradition of carefully selecting, curing and smoking the finest Wild Atlantic Salmon. At Kerryfish we ensure you get a top quality product because our company buys Fresh Wild Salmon direct from the fisherman.
The best salmon is undoubtedly caught in the wild and our Wild Irish Smoked Salmon is firm and rich in healthy omega 3 polyunsaturated fats. Kerryfish Wild Irish Smoked Salmon is cold smoked and this produces a product with a delicious mild flavour, our traditional smoking recipe gently smokes the tender wild salmon fillets using the distinctive flavour of the old Irish Oak. Our certified personnel hand slices our product and carefully package them according to your instructions. Our customers love the taste and texture of Kerryfish Wild Irish Smoked Salmon products!
Great care is taken to assure that only the finest grade of salmon is accepted. The smoking process takes approximately 24 hours and your order, is dispatched by courier, ensuring that you can enjoy our premium products a few days after, they have been caught in the wild Atlantic Ocean. Order some today and taste for yourself this one of a kind delicacy. The best quality smoked salmon is best simply served with just a slice of lemon and bread and butter, see our recipes for further serving ideas.
Cold smoking is a distinguished and traditional style of smoking applied in the production of Smoked Salmon. In preparation for smoking the Wild Salmon are filleted, boned and salted to taste. During smoking, heat is never directly applied to the salmon, the Wild Salmon is gently “cooked” through contact with the smoke. Chips of hardwood (we use Oak) are used to make the smoke. Smoked Salmon is typically smoked for about 10 to 14 hours, leaving the salmon moist with a faint smoky aroma. Kerryfish Wild Smoked Salmon contains no additives apart from smoke and salt to flavour. Kerryfish Wild Smoked Salmon is vacuum packed and has a shelf life of up to 30 days when held unopened at +2C.
Whether you are a retailer, food service chain, wholesaler or distributor, we welcome your business, please contact the managing director Mr. Liam Quinlan on ++353 66 9472177 or by email to wildsalmon@kerryfish.com or register and shop online now.
