Burren Smokehouse
In our family business, we take great pride in smoking organic Irish salmon the best way possible. We are marrying the influences of the traditional Irish way of smoking with the Scandinavian way of smoking reflecting the different cultural backgrounds of the owners of the Burren Smokehouse.
Our location near the Cliffs of Moher and the pure, wild Atlantic coast inspire us to use exclusively natural ingredients for the smoking process and our different marinades. We are only using very few ingredients to smoke the fish: just sea salt as well as real oak and turf smoke to give our salmon the outstanding taste which is appreciated around the world. For our marinades, we use seaweed as an award-winning marinade which is being foraged in West Clare, and herbs grown in the vicinity. Our decision to only use Irish organic salmon and to source the remaining ingredients as locally as possible greatly reduce the food mileage of the finished products.
One of the great health benefits of eating organic smoked salmon is the high omega-3 content: there are 2.49 g per 100g of omega-3 fatty acids in our Burren smoked Irish organic salmon! The seaweed, honey and lemon in some of our marinades add even more health benefits.
We are very passionate about the quality of our products and about our customer service. It is this passion and the high quality level that attracted the attention of such customers like Fortnum & Mason, Harrods and Selfridges in England. Queen Elizabeth II and almost 180 guests enjoyed our Smoked Irish Organic Salmon as a starter during the historic State Dinner in Dublin Castle in May of 2011.
Our philosophy:
Artisan smokehouse = small, handcrafted production, family owned
Products sourced as locally as possible. All our fish products are of Irish origin.
Focus on organic salmon and sustainable fishing of mackerel as well as the well-being of the farmed salmon
Our priorities: highest achievable quality standards and best possible, flexible customer service
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