On receiving your Kerryfish Wild Smoked Salmon open the presentation box and examine the vacuum packed pouch – check to see that it is air tight and sealed completely. Once you are satisfied of the condition of the smoked salmon place in a refrigerator at a temperature between 0 and 4 degrees. The smoked salmon will last for 30 days in your fridge.

Storing Kerryfish smoked Irish wild salmon Once the pack is open, Kerryfish wild smoked salmon will keep in good condition for up to seven days in a refrigerator. Re-wrap the salmon very well in either the original pack, in foil or in a polythene food bag to prevent it from drying out. Always refer to the best before label and never consume the smoked salmon once this date has expired.

Smoked Salmon & Preservatives
Salt and smoke are the only preservatives used in Kerryfish wild smoked salmon. After salting, the salmon is allowed dry. During this drying process a shiny, slightly tacky skin (pellicle) forms on the surface of the salmon. It is this pellicle surface that the smoke flavour sticks during the smoking process and it seals in remaining moisture and gives Kerryfish's wild smoked salmon its unique taste Slicing Kerryfish’s wild smoked salmon.
Our wild smoked salmon is available pre-sliced for your convenience. To slice the wild smoked salmon yourself first trim off the fins and fatty tissue – this will ensure easier slicing. Slice the flesh horizontally in paper thin pieces working from head to tail. Serving Kerryfish Wild Smoked Salmon To get the full benefit of the rich full flavour of Kerryfish wild smoked salmon serve at room temperature, allow 55-75g per person. See our recipes for serving suggestions.

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