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Sally Barnes
A Living Legend
The Keep Documentary
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Our Story
Our Customers
News
Woodcock Smokery
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Courses & Events
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Shop Wild Atlantic Salmon // Cold Smoked
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Wild Atlantic Salmon // Cold Smoked

from €90.00
Sold Out

In 2006, Sally Barnes’ Cold-Smoked Wild Irish Atlantic Salmon was awarded the Supreme Champion at the Great Taste Awards - the first Irish product ever to receive the title. Nearly two decades later, it remains a benchmark of traditional smoking craft and uncompromising quality.

At Woodcock Smokery, we work exclusively with wild fish - no exceptions. Our salmon comes from a fifth-generation fishing family on Ireland’s south coast, caught at the perfect moment as they leave the ocean and begin their journey upriver. With silver-bright scales, torpedo-like strength, and rich belly fat, these wild salmon are at their absolute best.

The smoking process Sally has developed over 45 years is slow, simple, and pure. Each fish is hand-trimmed, dry salted, and cold-smoked over beech wood - and nothing else: no sugar, nitrates, or artificial additives. The result is a firmer, drier texture and a clean, buttery flavour that’s completely unlike farmed ‘salmon’. No lemon needed.

Sally recommends enjoying it at room temperature, served on brown soda bread with good butter or drizzled with a bit of local honey. Chefs across the world serve it just as it is - unadorned, unapologetic, and unforgettable.

Different weights are available. Whether you’re gifting, gathering, or simply treating yourself, this is a taste of something truly rare.

Looking for ideas? Explore Sally’s favourite recipes here >

Size:
We’ll drop you a line as soon as this is back in stock — thank you for supporting wild fish and real craft.
We’ll drop you a line as soon as this is back in stock — thank you for supporting wild fish and real craft.
We’ll drop you a line as soon as this is back in stock — thank you for supporting wild fish and real craft.
We’ll drop you a line as soon as this is back in stock — thank you for supporting wild fish and real craft.
We’ll drop you a line as soon as this is back in stock — thank you for supporting wild fish and real craft.
Add To Cart

In 2006, Sally Barnes’ Cold-Smoked Wild Irish Atlantic Salmon was awarded the Supreme Champion at the Great Taste Awards - the first Irish product ever to receive the title. Nearly two decades later, it remains a benchmark of traditional smoking craft and uncompromising quality.

At Woodcock Smokery, we work exclusively with wild fish - no exceptions. Our salmon comes from a fifth-generation fishing family on Ireland’s south coast, caught at the perfect moment as they leave the ocean and begin their journey upriver. With silver-bright scales, torpedo-like strength, and rich belly fat, these wild salmon are at their absolute best.

The smoking process Sally has developed over 45 years is slow, simple, and pure. Each fish is hand-trimmed, dry salted, and cold-smoked over beech wood - and nothing else: no sugar, nitrates, or artificial additives. The result is a firmer, drier texture and a clean, buttery flavour that’s completely unlike farmed ‘salmon’. No lemon needed.

Sally recommends enjoying it at room temperature, served on brown soda bread with good butter or drizzled with a bit of local honey. Chefs across the world serve it just as it is - unadorned, unapologetic, and unforgettable.

Different weights are available. Whether you’re gifting, gathering, or simply treating yourself, this is a taste of something truly rare.

Looking for ideas? Explore Sally’s favourite recipes here >

In 2006, Sally Barnes’ Cold-Smoked Wild Irish Atlantic Salmon was awarded the Supreme Champion at the Great Taste Awards - the first Irish product ever to receive the title. Nearly two decades later, it remains a benchmark of traditional smoking craft and uncompromising quality.

At Woodcock Smokery, we work exclusively with wild fish - no exceptions. Our salmon comes from a fifth-generation fishing family on Ireland’s south coast, caught at the perfect moment as they leave the ocean and begin their journey upriver. With silver-bright scales, torpedo-like strength, and rich belly fat, these wild salmon are at their absolute best.

The smoking process Sally has developed over 45 years is slow, simple, and pure. Each fish is hand-trimmed, dry salted, and cold-smoked over beech wood - and nothing else: no sugar, nitrates, or artificial additives. The result is a firmer, drier texture and a clean, buttery flavour that’s completely unlike farmed ‘salmon’. No lemon needed.

Sally recommends enjoying it at room temperature, served on brown soda bread with good butter or drizzled with a bit of local honey. Chefs across the world serve it just as it is - unadorned, unapologetic, and unforgettable.

Different weights are available. Whether you’re gifting, gathering, or simply treating yourself, this is a taste of something truly rare.

Looking for ideas? Explore Sally’s favourite 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.

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