Wild Atlantic Salmon // Cold Smoked
Different approx. weights are available to purchase.
If you are looking for a full side of salmon, order the 700 g size. The 1-kilo size is a beautiful piece from a bigger salmon.
Ireland’s first Supreme Champion product from the prestigious Great Taste Awards, which Sally Barnes’ received in 2006 for her famous cold-smoked Wild Irish Atlantic Salmon.
Woodcock Smokery is the only smoker in Ireland who works with wild fish exclusively. Wild salmon is remarkably different in flavour and texture from the farmed fish that is widely available today. Developed over the last 40-plus years, the smoking process Sally uses is much more thorough and uses only salt and hardwood smoke, no other additives. This results in a smoked fish with a drier, firmer texture, which is less oily than smoked salmon made from industrially farmed fish.
The wild salmon is carefully dry salted, then cold-smoked over beech wood for a few days, depending on the weather. The texture of the beautiful flesh is sweet, succulent and buttery, with no “fishy” taste. There is no need to serve it with lemon! Served at room temperature, Sally’s cold-smoked wild salmon needs no further preparation in the kitchen. Chefs all over the world proudly serve it on its own or, as Sally recommends, with a drizzle of local honey.
Caught in the south of Ireland by a traditional 5th-generation Salmon fishing family, they are at their absolute best eating as they head upriver from the ocean. With full belly fat, bright, silver scales, and torpedo-like form, they have not yet begun to expend energy by morphing into river fish as they are fresh from their epic Atlantic adventure. Beautiful!
Recipe ideas
Here at the smokery, we love eating the cold-smoked wild salmon on brown soda bread with plenty of local butter and a mug of tea. Check out some of Sally’s recipes here >
Different approx. weights are available to purchase.
If you are looking for a full side of salmon, order the 700 g size. The 1-kilo size is a beautiful piece from a bigger salmon.
Ireland’s first Supreme Champion product from the prestigious Great Taste Awards, which Sally Barnes’ received in 2006 for her famous cold-smoked Wild Irish Atlantic Salmon.
Woodcock Smokery is the only smoker in Ireland who works with wild fish exclusively. Wild salmon is remarkably different in flavour and texture from the farmed fish that is widely available today. Developed over the last 40-plus years, the smoking process Sally uses is much more thorough and uses only salt and hardwood smoke, no other additives. This results in a smoked fish with a drier, firmer texture, which is less oily than smoked salmon made from industrially farmed fish.
The wild salmon is carefully dry salted, then cold-smoked over beech wood for a few days, depending on the weather. The texture of the beautiful flesh is sweet, succulent and buttery, with no “fishy” taste. There is no need to serve it with lemon! Served at room temperature, Sally’s cold-smoked wild salmon needs no further preparation in the kitchen. Chefs all over the world proudly serve it on its own or, as Sally recommends, with a drizzle of local honey.
Caught in the south of Ireland by a traditional 5th-generation Salmon fishing family, they are at their absolute best eating as they head upriver from the ocean. With full belly fat, bright, silver scales, and torpedo-like form, they have not yet begun to expend energy by morphing into river fish as they are fresh from their epic Atlantic adventure. Beautiful!
Recipe ideas
Here at the smokery, we love eating the cold-smoked wild salmon on brown soda bread with plenty of local butter and a mug of tea. Check out some of Sally’s recipes here >
Different approx. weights are available to purchase.
If you are looking for a full side of salmon, order the 700 g size. The 1-kilo size is a beautiful piece from a bigger salmon.
Ireland’s first Supreme Champion product from the prestigious Great Taste Awards, which Sally Barnes’ received in 2006 for her famous cold-smoked Wild Irish Atlantic Salmon.
Woodcock Smokery is the only smoker in Ireland who works with wild fish exclusively. Wild salmon is remarkably different in flavour and texture from the farmed fish that is widely available today. Developed over the last 40-plus years, the smoking process Sally uses is much more thorough and uses only salt and hardwood smoke, no other additives. This results in a smoked fish with a drier, firmer texture, which is less oily than smoked salmon made from industrially farmed fish.
The wild salmon is carefully dry salted, then cold-smoked over beech wood for a few days, depending on the weather. The texture of the beautiful flesh is sweet, succulent and buttery, with no “fishy” taste. There is no need to serve it with lemon! Served at room temperature, Sally’s cold-smoked wild salmon needs no further preparation in the kitchen. Chefs all over the world proudly serve it on its own or, as Sally recommends, with a drizzle of local honey.
Caught in the south of Ireland by a traditional 5th-generation Salmon fishing family, they are at their absolute best eating as they head upriver from the ocean. With full belly fat, bright, silver scales, and torpedo-like form, they have not yet begun to expend energy by morphing into river fish as they are fresh from their epic Atlantic adventure. Beautiful!
Recipe ideas
Here at the smokery, we love eating the cold-smoked wild salmon on brown soda bread with plenty of local butter and a mug of tea. Check out some of Sally’s recipes here >
Please note:
Weather conditions and spawning season dictate the availability of all wild fish throughout the year.
If fish is not available for purchase on our website, sign up to receive notifications when it is.
As we deal with wild fish and cannot ask the ocean for specific sizes, the average weight of 250g, 500g, 700g or a 1 kilo piece which is likely to be cut from a much bigger side.
By purchasing our fish online, you are kindly accepting our terms and conditions.
