The smoking and curing of foods is a traditional craft. The quality of the smoked product depends upon the care taken at each stage of the process, from sourcing and selection of materials through preparation and smoking to delivery. Our smoking processes are still very traditional and our grading, filleting, curing and cutting are still mostly done by hand.
No common fish delivers more of the omega-3 fatty acids that help keep arteries clear and hearts strong than salmon. The past decade has shown that these fatty acids may also strengthen the immune system and eyesight, and even improve mental health.
Whether grilled, seared, broiled or made into burgers or cakes—you can’t go wrong with our salmon chowder recipes, grilled salmon recipes, salmon salad recipes and more healthy salmon recipes.
Shelf life 21 days
Store below 4 degrees C.
Once opened keep airtight and consume within 72 hours.
Suitable for home freezing.
About Kinvara Traditional Smoked Salmon
Our traditional Salmon are reared in the wild and clear waters of the Atlantic Ocean just off the coast of Ireland.
Our fish is then cold-smoked in modern custom-made kilns, with smouldering oak chips providing the smoke. The cold smoke is drawn evenly through the kiln, and the skill of the smoker is crucial.
The fine texture and taste of the end product depends on the timings and temperatures, which in turn can depend even on the weather!
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