chilled

€8.80

Durrus Farmhouse Cheese 380g

chilled

Bláth na Mara Aran Island Seaweed Aioli 100g

€3.60

Bláth na Mara Aran Island Seaweed Aioli 100g

chilled

Burren Smokehouse Hot Smoked Over Oak with Spices 90g

Sold Out

Burren Smokehouse Hot Smoked Over Oak with Spices 90g

Crinnaghtaun Bramley & Cox Pure Apple Juice 750ml

Sold Out

Crinnaghtaun Bramley & Cox Pure Apple Juice 750ml

Blue Butterfly Yopo Roasted and Ground Coffee 250g

€7.99

Blue Butterfly Yopo Roasted and Ground Coffee 250g

Bertha's Revenge Small Batch Irish Milk Gin 70cl

Sold Out

Bertha's Revenge Small Batch Irish Milk Gin 70cl

Trish's Honey Products Beeswax Lip Balm 10ml

€6.50

Trish's Honey Products Beeswax Lip Balm 10ml

Wild Oats Tender Bath Milk Lavender Goats Milk 200g

€12.00

Wild Oats Tender Bath Milk Lavender Goats Milk 200g

Trish's Honey Products Bee Care Gift

€24.00

Trish's Honey Products Bee Care Gift

Food Heroes Experience Four Seasons!

€175.00

Food Heroes Experience Four Seasons!

The Copper Coast Hamper

€65.00

The Copper Coast Hamper

12 Irish Craft Beer Can & Snack Selection

€50.00

12 Irish Craft Beer Can & Snack Selection

Duncannon Smokehouse Wild Irish Salmon 100g

chilled

€11.99

irelands-ancient-east-dublin

description

All of the fish are filleted by hand, which ensures minimal bruising, and then pin boned by hand. The boned fillets are then dry salted for several hours. Duncannon Smokehouse's Irish Salmon, Trout...

All of the fish are filleted by hand, which ensures minimal bruising, and then pin boned by hand. The boned fillets are then dry salted for several hours. Duncannon Smokehouse's Irish Salmon, Trout and Haddock are then transferred to racks and the smoking process begins. This can take between 7 and 12 hours. Once the smoking has been completed the fish are removed from the kiln and chilled.

Ingredients List

Irish Organic Salmon
Sea Salt

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
Omega 3 fatty aicds	1.13g

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.