WHY CHOOSE HEDERMAN TRADITIONAL BEECH SMOKED IRISH SALMON

(This is cold smoked salmon, made with produced fish)

Frank Hederman made his reputation in the early days smoking wild fish. However, we are also really proud of our classic smoked salmon. Numerous people who visit the smoke house and try both walk away with the classic as often as they take the wild.

There might be more ‘travel’ in flavour with the wild – but our fish is really quite a revelation, and has converted many who say they don’t like smoked salmon at all, back to eating it again – regularly!

We buy only the very best quality classic Irish fish and it is hung, like the wild fish, in our smoke house, a process which makes it stunningly lean, tender and delicious. We use beechwood which doesn’t compete with the cure or the fish.

You absolutely do not need lemon juice – more often used as a disguise for poorly smoked fish with the unpleasant notes of industrial farming. However, diced or thinly sliced red onion does a great job to enhance the flavour of well smoked salmon further still. Orange, fennel and simply dressed leaves make a nice side salad too.

"Mr Hederman smokes fish, which is a little like saying Steinway makes pianos." J. Apple - New York Times

ORIGIN

Atlantic Irish salmon, farmed on Ireland's west coast.

INGREDIENTS (Allergens in BOLD)

Irish Salmon FISH (Salmo salar) 97%, salt 3%, beech wood smoke
May contain bones 

STORAGE

Refrigerate 0-4C
Bring to room temperature before serving

NUTRITIONAL INFORMATION

Quantity per 100g:
Energy: KJ 561 / kcal 133
Fat Total: 4.6g
Fat Saturated: .9g
Carbohydrate: 0
Protein: 23g
Sugars: 0
Salt: 1.27g

EXTRA INFORMATION

Read our Salmon FAQs

CHRISTMAS NOTE:

You can be assured that orders placed for dispatch from first Monday in December will be suitable for Christmas use.