Kinvara Organic Smoked Salmon
Reared in the wild and clear waters of the
Atlantic Ocean off the West Coast of Ireland
Kinvara Smoked Salmon combines
the centuries old process of
salting, drying and cold smoking
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Organic Salmon reared in the wild and clear waters of the Atlantic Ocean off the West coast of Ireland.
Which boast a freshness and flavor you won’t find anywhere else!
Kinvara Smoked Salmon combines the centuries old process of salting, drying and cold smoking with modern technology producing award winning smoked salmon.
Which is unparalleled!
We believe in growing healthy, nutritious fish in a responsible way, looking after the water and environment.
Which is so important to the fish and our heritage.
Organic Smoked Salmon To Your Door – Order Now
Trade Service – Retail – Catering – Luxury Hampers – Exports
We partner with leading restaurants, retail shops, and catering services around Ireland and the United Kingdom to provide high quality organic smoked salmon for every occasion.
Kinvara Organic Smoked Salmon is exported all over the world.
Contact us today 091-792899 or firstname.lastname@example.org
Our Smoked Salmon
This is a sustainable form of Salmon rearing and is not harmful to the environment. It is the best alternative to mass-produced farmed salmon and to wild salmon, which is fast becoming an endangered species.
At Kinvara Smoked Salmon we believe that by growing healthy, nutritious fish in a responsible way, looking after the water and environment that is so important to the fish and our heritage, we can safeguard local economies and communities for future generations.
After filleting, the side of fresh salmon is covered in a layer of salt for up to six hours depending on the size of the fish and this is when the curing process takes place. The salt draws out the moisture, prevents the growth of bacteria and is an integral part of the taste.
All excess salt is washed off prior to smoking ensuring salt content is kept to the minimum.
The fillets are then placed in the kiln where they are dried for several hours- they are then ready for smoking. The smoke is produced from a mixture of Oak and Beechwood.
This smoke mixture is then fanned over the salmon fillets for seven hours providing a distinctive flavour that is widely recognised as Kinvara Smoked Salmon.
The Salmon is trimmed, sliced and vacuumed packed to seal in moisture and goodness.
The process of salting, drying and cold smoking is a centuries old technique. Kinvara Smoked Salmon combines this ancient craft with modern technology to produce a smoked salmon that is unparalleled.
SOME GREAT SMOKED SALMON RECIPES
ACCOLADES & TESTIMONIALS
We are proud and delighted that so many food experts have enjoyed and recommended our Organic Smoked Salmon. We are equally honoured to have received a number of awards in recognition of the quality of our products and service.