Hederman Very Rare Wild Smoked Salmon - not USA
Due to customs delays and restrictions we can no longer ship Wild Smoked Salmon to the USA or UK.
WHY CHOOSE HEDERMAN WILD SMOKED IRISH SALMON
Frank Hederman has one of only a handful of authentic timber smoke houses worldwide. Decades of smoking have blackened and seasoned every surface and crevice, and it is the unique atmosphere of this dark, silent space which imparts incomparable character to the smoked salmon.
Frank is also one of the few producers who hangs his fish for smoking, and over 40 years behind him, his skills are unparalleled. This traditional hanging method is vital to the lean texture and depth of flavour that is consistent with our smoked salmon.
He uses beech wood smoke rather than oak, for its milder tannins and subtlety, creating deliciously balanced smoked fish.
ORIGIN
Caught by draft net – seines, River Lee, County Cork, Ireland
INGREDIENTS (Allergens in BOLD)
Irish Wild 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
IRELAND THE SEAFOOD ISLAND
“You can’t separate the artisan food business in Ireland from our geography… our landscape is at the heart of what we create. What we have in Ireland is wonderful raw material and we have the skills to bring those raw materials on, through husbandry”
FRANK HEDERMAN
Looking for inspiration?
Check out our recipes for expert hints & tips on preparing your salmon. Whether it’s for a dinner party or Sunday brunch, we have over 50 delicious recipes for you to try.
Hederman's smoked salmon with sloe gin and wild pickles on oatmeal bread
Hederman's smoked salmon kimbap with Hederman's smoked chilli omelette
