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Duncannon Smokehouse Oak Smoked Salmon 200g

chilled

€11.95

irelands-ancient-east-dublin

description

Based on the south east coast of Ireland, Duncannon Smokehouse was origionally started by frank ronan back in 1974 using a traditional AFOS Kiln. Today nearly forty years later his son Karl Ronan c...

Based on the south east coast of Ireland, Duncannon Smokehouse was origionally started by frank ronan back in 1974 using a traditional AFOS Kiln. Today nearly forty years later his son Karl Ronan carries on this master smoker tradition to produce 100% pure and natural, handcrafted smoked seafood range with passion and care. Duncannon Smokehouse is a family tradition.

Ingredients List

Salmon
salt

This Product Contains

Contains fish, may contain bones

Dietary Info


Nutritional Information	Per 100g
Energy	756kj / 181kcal
Protein	20g
Carbohydrate of which sugars	0g 0g
Fat of which saturates polyunsaturates	11g 2.7g 2.5g
Fibre	0g
Sodium	2.6g

Storage

Keep refrigerated between 0-4 degrees, 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

Duncannon Smokehouse

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.