Father's Day last orders - national: 1pm, 15th June┃local: 1pm, 18th June ┃uk: 1pm, 13th June┃other: 1pm, 7th June

chilled

Sold Out

Abernethy Smoked Butter 100g

chilled

Le Paysan Pork Rillettes 100g

€4.95

Le Paysan Pork Rillettes 100g

chilled

Burren Smokehouse Hot Smoked Over Oak 90g

Sold Out

Burren Smokehouse Hot Smoked Over Oak 90g

Wild Oats Gorgeous Gift Set Bath and Body

Sold Out

Wild Oats Gorgeous Gift Set Bath and Body

Hanna’s Bees Reusable Beeswax Wraps Maxi Wrap

€9.95

Hanna’s Bees Reusable Beeswax Wraps Maxi Wrap

Trish's Honey Products Hand Rolled Beeswax Candle 2 to 3 hours

€3.95

Trish's Honey Products Hand Rolled Beeswax Candle 2 to 3 hours

The '100% Irish Growers' Box

€25.00

The '100% Irish Growers' Box

The Creaden Hamper

€100.00

The Creaden Hamper

Food Heroes Experience Four Seasons!

€175.00

Food Heroes Experience Four Seasons!

Hadji Bey's Original Rose Turkish Delight 250g

€8.95

Hadji Bey's Original Rose Turkish Delight 250g

Zaeire Artisan Chocolate 12 Box 140g

€14.25

Zaeire Artisan Chocolate 12 Box 140g

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.