Kerryfish Wild Irish Oak Smoked Salmon
1960 Kerryfish has pioneered the export of Wild Irish
Smoked Salmon and fresh fish to our global customers.
smoking technique is one that we practiced since our inception
and Kerryfish has built up a loyal following of gourmet customers
throughout the world.
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.
Salmon is an excellent source of high quality protein and
being completely natural contain no antibiotics, growth hormones
or artificial colors and is high in heart healthy Omega 3
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
Fish Ireland Limited is committed to producing and delivering
a quality product.
as Ireland's leading fish processor Kerry Fish's products
consistently meet and exceed the expectations of its valued
customers. The company ensures that all products are supplied
in a hygienic and temperature controlled manner in accordance
with EU health and hygiene regulations 492 and 493/1. All
Kerry Fish employees are fully trained in accordance with
the relevant EU health and hygiene regulations.