The Real Taste of Wild Smoked Salmon
Kerryfish Wild Smoked Salmon
Renard
Caherciveen
Co. Kerry
Ireland

  Telephone ++353 66 9472177
  Facsimile ++353 66 9472553
wildsalmon@kerryfish.com

Privacy policy
version 1.0

Since 1960 Kerryfish has pioneered the
export of wild irish smoked salmon and
fresh fish to our global customers.
Our smoking technique is one that has
been practiced for a generation using a
mixture of various hardwoods to produce
smoke in a controlled temperature smoking kiln for a period of 10 to 14 hours depending on the size of the fish.

We pride ourselves in the very special product we produce from Wild Atlantic Salmon which is the authentic product that cannot be substituted in Quality, Taste or Texture by any mass produced farm or organic farm bred fish.
Kerryfish use UPS Worldwide door to door courier service to
deliver our Wild Smoked Salmon all over the world.UPS deliver within two days to most destinations and sometimes
overnight.

Wild Salmon is an excellent source of high quality protein, completely natural containing no antibiotics, growth hormones or artificial colors. Rich in antioxidants and containing all the essential amino acids, Wild Salmon is high in heart healthy Omega 3 fatty acids. Omega 3 fats are evidenced to reduce the risk of heart disease and are an essential nutrient in the formation of tissue. Living the life of a marathon athlete by swimming down the stream and river of origin and thousands of miles out into the Atlantic Ocean and back to spawn, Wild Salmon are one of the most pure and unpolluted food sources on the Planet. Wild Salmon is:

  • Pure
  • Natural
  • Wild and Free
  • Sustainable
  • High in Protein
  • Rich in Antioxidants
  • High in Omega 3
  • Completely Free of Growth Hormones, Antibiotics, Artificial Colors & Processed Feeds
We do not add extra costs for using UPS and our charges are based on UPS worldwide rates. UPS Worldwide rates are based on a premium for the first two kilograms and a nominal fee for each additional kilogram thereafter, dependent on final destination.


Cold smoking is a distinguished and traditional style of
smoking applied in the production of Smoked Salmon. In
preparation for smoking the Wild Salmon are filleted, boned
and salted to taste. During smoking, heat is never directly applied to the salmon, the Wild Salmon is gently “cooked” through contact with the smoke. Chips of hardwood (we use Oak) are used to make the smoke. Smoked Salmon is typically smoked for about 10 to 14 hours, leaving the salmon moist with a faint smoky aroma. Kerryfish Wild Smoked Salmon contains no additives apart from smoke and salt to flavour. Kerryfish Wild Smoked Salmon is vacuum packed and has a shelf life of up to 30 days when held unopened at +2C.

 

Kerry Fish Ireland Limited is committed to producing and delivering a quality product.

Recognised as Ireland's leading fish processor Kerry Fish's products consistently meet and exceed the expectations of its valued customers. The company ensures that all products are supplied in a hygienic and temperature controlled manner in accordance with EU health and hygiene regulations 492 and 493/1.

All Kerry Fish employees are fully trained in accordance with the relevant EU health and hygiene regulations.

Kerry Fish is licensed under E.C. License number Irl. 3KY 0017.

The Real Taste of Wild Irish Smoked Salmon

 

 

 

TheRealTaste.com is
part of the Kerryfish group of Companies,
visit our other sites at:

Kerryfish.com
Kerryfish.de
TheRealTaste
WildSmokedSalmon
Quinlans Fish Shops
QC's Restaurant
Skellig Fish

Site designed by:
Whitehorsepoint Business Services