Only the finest quality salmon makes the grade for the smoking process here at Ballyhack Smokehouse
We use 3 different varieties or types of salmon in our various products. We use only the highest grade of Scottish farmed salmon reared in the Scottish Lochs & Irish organic salmon reared off the west coast of Ireland which is renowned as the best quality farmed salmon in the world today, not only because it’s extremely limited quantities, but also because of the conditions in which they live. When in season we are privileged to be able to smoke our treasured Wild Irish Salmon found in our Irish rivers and caught by means of snap or draft net.
On arrival at our smokehouse, we test the fish for quality. Our highly trained workers hand fillet and pin bone the salmon, after which they ice the fish and return it to the chill. Once chilled, they are then brought to the salting room where salt is sprinkled over the buttery flesh to allow the fish to harden.
We place the salmon on the smoking racks and once again, returned to chill. Once in the chill the surface of the flesh becomes sticky which allows the salmon to smoke easier.
The salmon is now ready to be placed in our traditional smoker. We light the beechwood chip and…the magic begins.
“Great taste takes time”
We take huge pride in our traditional approach to the craft of our artisan smoked salmon. At Ballyhack Smokehouse, our technique is unique and mechanical free. Everything we do is based purely on taste and good judgement. Our salmon is gently smoked for a period of 2 days. We compare this to slow roasting meat.
Beech is used which is a milder wood with a delicate smoke that allows the true flavour of the salmon to sing. Heavier smoke is given by the more commonly used oak can produce a less delicate taste. Wood chips are used rather than sawdust which produces a gentle, clean, dust free smoke.
Our wild Irish smoked salmon is available in:
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