WHY CHOOSE HEDERMAN ORGANIC COLD SMOKED IRISH SALMON

Frank Hederman made his reputation in the early days smoking wild fish. However, we are also really proud of our Organic Cold Smoked Irish Salmon. Numerous people who visit the smoke house and try both walk away with the organic 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 organic Irish fish and it is hung, like the wild fish, in our smoke house, a process which makes it remarkably lean, tender and delicious. We use beech wood smoke which is sweeter and more gentle than oak, and produces a delicious, balanced flavour.

It is important to note that we are the only Irish producers who smoke this way, in Ireland’s only traditional timber smoke house for seafood.

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.

PROVENANCE

We are proud to say that all of our salmon—when not wild—is single-estate, sourced exclusively from Ocean Farm. Owned and organically managed by the Gallagher Brothers in Killybegs, this family-run business boasts over a century of fishing heritage, along with over 15 years of expertise in organic salmon farming, since 2010.

Ocean Farm operates two organic sites along the Donegal coast, on the original wild Atlantic way. In fact, all Irish salmon farms are low-intensity, and organically managed, meaning—unlike conventional land farming—there is no risk of contamination from neighbouring sites.

From the very beginning, we have been committed to sourcing only the highest quality, sustainably produced fish. However, until recently, we were unable to label our products as “organic”, as we had not yet completed the formal certification process.

In 2026, we took that important step. Today, we are proud to offer certified Organic Cold Smoked Irish Salmon.

WHAT IS THE DIFFERENCE BETWEEN COLD SMOKED AND HOT SMOKED SALMON?

Cold Smoked Salmon is produced at 21-23°C – so at room temperature. It has a cured – rather than a cooked texture. The textural contrast is not dissimilar to the difference between prosciutto crudo (cured, or raw ham) and prosciutto cotto, or cooked ham.

ORIGIN

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

INGREDIENTS (Allergens in BOLD)

Irish Salmon FISH (Salmo salar) 97%, salt 3%.
Smoked with beechwood.
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