Based on the South East coast of Ireland, Duncannon Smokehouse was originally started by Frank Ronan back in 1974, using a traditional AFOS Kiln. Today nearly forty years later his son Kai Ronan ca...
Based on the South East coast of Ireland, Duncannon Smokehouse was originally started by Frank Ronan back in 1974, using a traditional AFOS Kiln. Today nearly forty years later his son Kai Ronan carries on this Master Smoker tradition to produce a 100% pure and natural, hand-crafted, smoked seafood range with passion and care. Duncannon Smokehouse – A TASTE OF IRELAND.
Slow Smoked in small batches for up to 12 hours
100% Natural, nothing artificial added
Sustainable Irish seafood catch
Hand trimmed, hand smoked, hand sliced
Traditional Ronan family recipe 40 years old
Firm and lean
Organically farmed in the West of Ireland
High in Omega-3 fatty acids
Irish Organic Salmon
This Product Contains
Although extra care has been taken to remove all bones, some small bones may remain.
of which saturates
of which sugars
Keep refrigerated at 0'C to 4'C
Refrigerate after opening consume within 48 hours
*** HOME FREEZING
Suitable for home freezing, freeze on day of purchase. Use within 3 months of freezing, eat within 24 hours of defrosting.
DO NOT REFREEZE!
Show less descriptionfull description (ingredients, allergens & more)
the story of the producer
Established in 1974 by Frank Ronan, Duncannon Smokehouse is now run by Frank's son Kai and his partner Lee Lawrence who are carrying on using traditional methods and oak chips. The smokehouse is on site and all the fish is hand cut and packed - no machines to be seen! The Ronan's produce a Wild Irish Smoked salmon, buying up as much of the fish as they can get their hands on during the short season. Their Cold Smoked Irish Trout is a new product that is becoming extremely popular as an alternative to Smoked Salmon. Irish Trout is a firm textured fish when smoked, with a delicate flavour which makes an ideal appetiser or canapé. Their fish suppliers come from various locations around Ireland, including Kilmore Quay, Co Wexford, Mayo & Galway. Filleted and pin boned by hand, the fish is dry salted for several hours before being transferred to racks at which point the 1-12 hour smoking process begin. Once the smoking has been completed the fish are removed from the kiln and chilled. All Duncannon Smokehouse Salmon, Trout and Haddock are vacuum packed to ensure premium freshness and quality.