Once you receive your Quinlan’s Smoked Salmon, we advise you to open the presentation box and examine the vacuum packed pouch – to ensure that it is airtight and sealed completely. Once you are satisfied with 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 Quinlan’s Smoked Irish Salmon 
Once the pack is open, our smoked salmon will keep in perfect 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 Quinlan’s 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 Quinlan’s smoked salmon its unique taste

Slicing Quinlan’s Wild Smoked Salmon.

Our smoked salmon is available pre-sliced for your convenience. To slice the smoked salmon yourself, firstly 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 Quinlan’s Smoked Salmon
To get the full benefit of the rich full flavour of Quinlan’s smoked salmon, serve at room temperature, and allow 55-75g per person. See our recipes for serving suggestions.