Our fresh salmon is hand-salted and then gently smoked in the traditional way to give a distinctive smoky flavour.
Our hot smoked salmon is cured and smoked in a secret blend of oak, beech and peat resulting in a flaky texture and a deliciously rich and smoky flavour.
Our Irish Whiskey smoked salmon has a firm and moist texture with a delicate smoky flavour and whiskey aroma.
Smoked Irish mackerel ready-to-eat, delicious on its own or with a salad.
Ready to eat hot smoked Irish mackerel smoked with black pepper for a stronger peppery flavour.
Delicately smoked Irish kippers have an enhanced flavour; they just need cooking before eating.
Gravadlax with dillisk is salmon marinated in a blend of the finest ingredients giving a delicate flavour of fresh dillisk, dill and cracked pepper.
Our Sea Trout is smoked in the same traditional way as our smoked salmon, but this fish gives a slightly milder and sweeter flavour.
Northwest Atlantic Coldwater prawns cooked and dressed in a luxury Marie Rose sauce.
A delicious blend of cooked salmon mixed with mayonnaise, cucumber and dill.
For richer, stronger flavour, cooked and hot smoked salmon is blended with mayonnaise, cucumber and dill.
A blend of cooked tuna with a lightly spiced mix of mayonnaise, red bell pepper, and paprika.
The salmon is individually filleted, hand-cured and then smoked following time-honoured traditional techniques to give a delicious smoky flavour.
The salmon is carefully filleted before being cured by hand and smoked to perfection. It is then sliced for convenience.