Clew Bay's finest organic salmon, wild Albacore tuna, and line-caught mackerel. Our fish is hand-selected and delivered without delay to our artisans, who hand-fillet, hand-smoke, and hand-slice it. Care at every stage ensures each pack contains only the most succulent slices and firm, melt-in-the-mouth qualities, that only the best catches possess.
Our salmon is selected from sustainable resources in Clew Bay, from one of the most remote salmon farms in the world.
Certified by the Irish Organic Farmers and Growers Association, the salmon are reared in the Class A1 waters in the Atlantic, are fed only natural ingredients, and are grown to maturity in a low stock density environment.
The aromatic smoke of beechwood is used to imbue the inherent subtlety of our Irish salmon with a gentle smokiness and a hint of sweetness.
Ingredients
Irish organic salmon, salt, organic honey, smoke from beechwood, and seaweed hand-gathered from the shores of Inish Turk Beg.
Our wild tuna is line-caught Albercore, from the pristine waters off the west coast of Ireland. It is caught carefully and sustainably by a handful of licensed fishing boats, and our selection process starts immediately.
Wild Atlantic Albercore Irish tuna offers the most delicate flavour of any natural smoked tuna, and we use the gentle, aromatic smoke of beechwood to unveil and complement its natural subtleties and firm flesh.
Ingredients
Irish tuna, salt, sugar, smoke from beechwood, and seaweed hand-gathered from the shores of Inish Turk Beg.
Our wild Irish mackerel, fresh from the waters of Clew Bay, is delivered swiftly to our artisans, who hand-fillet it to ensure it is of the finest quality.
They then gently smoke it, thereby enhancing its delicate, natural flavours, and work with the utmost care to keep intact the beautiful, rich flesh that only the best wild mackerel possess.
Ingredients
Irish mackerel, salt, smoke from beechwood, and seaweed hand-gathered from the shores of Inish Turk Beg.
Please note: whilst every care is taken to remove all bones, some may remain hidden.
Our salmon is selected from sustainable resources in Clew Bay, from one of the most remote salmon farms in the world.
Certified by the Irish Organic Farmers and Growers Association, the salmon are reared in the Class A1 waters in the Atlantic, are fed only natural ingredients, and are grown to maturity in a low stock density environment.
We slowly roast our Irish organic salmon over hot fires and baste it with an organic honey. Not only does this impart a complementary hint of sweetness to the natural flavour of the fish, it ensures each slice is glazed to perfection.
Ingredients
Irish organic salmon, salt, smoke from beechwood, and seaweed hand-gathered from the shores of Inish Turk Beg.
Our salmon is selected from sustainable resources in Clew Bay, from one of the most remote salmon farms in the world.
Certified by the Irish Organic Farmers and Growers Association, the salmon are reared in the Class A1 waters in the Atlantic, are fed only natural ingredients, and are grown to maturity in a low stock density environment.
Our Gravadlax is an ancient recipe made from cured and marinated Irish organic salmon. The marinade comprises salt, sugar, dill and the warmth of organic whiskey, and offers a delicate flavour and succulent texture.
Ingredients
Irish organic salmon, salt, organic sugar, organic dill, whiskey. Dill sauce: Mustard 47%: (water, mustard seeds, spirit vinegar, salt, sugar, spice), sugar, rapeseed oil, spirit vinegar, dill (0.2%), spices, salt.
Our wild Irish mackerel, fresh from the waters of Clew Bay, is delivered swiftly to our artisans, who hand-fillet it to ensure it is of the finest quality. They then gently smoke it, thereby enhancing its delicate, natural flavours, and work with the utmost care to keep intact the beautiful, rich flesh that only the best wild mackerel possess.
An organic pepper is applied to the pin-boned mackerel, and acts as a delicious counterpoint to the fish’s naturally rich flesh.
Ingredients
Irish mackerel, salt, pepper, smoke from beechwood, and seaweed hand-gathered from the shores of Inish Turk Beg.
Please note: whilst every care is taken to remove all bones, some may remain hidden.