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| Freshly Imported Smoked Irish Salmon | |
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Impress yourself and your friends with this high quality Smoked Irish Salmon . Great with Dubliner Cheese and 'Tuc' Irish Crackers. -
As a special bonus - if you buy five, you get one free of charge. Suitable for freezing. FoodIreland.com are the exclusive importers for this 'Seastar' Irish Salmon |
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Smoked Irish Salmon 350 grams
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Quantity in Basket:none
Stock #: lpi501
Price: $29.99
In Stock.
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| This Salmon is caught of the rugged coast of the west coast of Ireland where the wild waters and shifting seas delivers a lean and tender fish. The attention to detail and quality makes this product one of the finest gourmet Irish Food products to be produced in Ireland today. Exclusively imported to the United States by FoodIreland.com |
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| Customer Reviews |
Add Your Review |
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Real Irish Smoked Salmon
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12/12/2004 - by Arnie Curtain from Virginia Beach, VA
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The Irish put more salt and smoke in their salmon than the Americans do, and this is no exception.
Good Texture to the salmon and the flavor is exceptional. You can tell the difference between the farm stuff and this organic Irish Salmon.
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How are SeaStar Salmon smoked? SeaStar has replaced the old iron stoves with stainless steel ovens, but it's still a hands-on operation. The fish are laid on stainless steel wire racks and placed into the oven. Cooking times and temperatures vary with the recipe and type of fish.
Attached to each oven is a contraption that looks like a small washing machine. But, open the top and you see wood chips smoking away. The tendrils of fragrant smoke curl into the oven and circulate round the fish for as long as 36 hours.
What woods are used to smoke SeaStar Salmon?
The blend of wood used to smoke each fish is the key family secret handed down to Raymond and his brothers. These traditional family recipes were worked out over generations.
Pure oak smoked salmon produces a heavy, tannic taste and the fish turns too deep a colour. Lighten the oak with just the right mix of beech wood and the colour becomes more inviting, the tannins are reduced and the salmon flavour is accentuated. Add a pinch of ash wood to highlight the unique taste of Atlantic Salmon.
What else is done to the fish?
Before they reach the smokers, the fish have to be cleaned and filleted. This used to be done on long oak tables and the water came from a well in the local red sandstone formation. Now it's done on long stainless steel tables and the water still comes from a well in the local red sandstone formation.
After the fish are smoked, they are sliced and packaged. Most everything still has to be done by hand to guarantee that the job is done right. Vacuum packed bags are used instead of paper to help ensure purity and freshness.
| LPI - Large Perishable item | This product is a Perishable Item |
| Shipping your Perishable Item: |
- In order to ensure that this perishable item arrives in perfect condition, it is packed in a special insulated container to keep the contents at the correct temperature while in transit.
- The maximum time in transit allowed for this perishable product is two days.
- When you checkout, you must select 'Second Day Air' as the shipping method unless the shipping address is within 200 miles of New York City where 'Ground Transportation' can be used.
- Don't worry if you are not sure, we always check the shipping method and will correct it if necessary to make sure your Irish Perishable item arrives in perfect condition. For more details, check our shipping policy.
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