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  • Very Rare Smoked Wild Irish Salmon


Frank started out smoking wild salmon from the very beginning, now nearly 40 years ago and honed his craft with this beautiful fish. That included sourcing the finest, and cultivating care and pride amongst the fishermen in handling their stock. The handmade, small scale nature of our business ensures that this mindset is applied to this precious resource all the way through. When it is right, there are few foods that come close, and there are few privileges and luxuries that will bring more joy. 

Wild smoked salmon is now extremely rare: only a handful of fishermen still have licenses, and a short season and strictly limited quota mean that we have a very small number for sale. This fish is caught in the summer, cured & smoked immediately and set aside in frozen storage for release at Christmas time. Please add your name to our list and you will be informed when you can place your order.

Very Rare Smoked Wild Irish Salmon 800g
Summer 2022 Release

Temporarily out of stock

Caught on the River Lee, Co Cork. Hung smoked in an authentic timber smoke house. Unsliced.

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Irish Wild Salmon FISH (Salmo salar) 97%, salt 3%, beech wood smoke
May contain bones.


Caught by draft net – seines, River Lee, County Cork, Ireland

Estimating How Much Smoked Salmon You Will Need

We recommend 80g - 100g smoked salmon per person for a first course / light lunch portion, or 150g for larger main courses.

Can you Deliver to My Address?

We deliver to Ireland (north and south) with DPD.
We deliver to most countries in the European mainland, the US, and Canada with DHL.
At moment we do not ship to the UK due to Brexit.
If your country is not listed as an option when you complete your delivery address information, please contact us directly -

How Your Delivery Will Be Made

As smoked fish is a fresh product, we deliver with couriers who provide a 24-48 hour service.
We pack with an ice cell in temperature-stable packaging.
Our smoked salmon is always wrapped in branded paper.

Further Delivery Information

Please view our delivery information page

How To Slice Smoked Salmon

The easiest way to slice smoked salmon is with a sharp knife, straight down to the skin with a vertical cut. This gives an attractive D shape and minimises waste.
Always bring the smoked salmon to room temperature before serving.


Refrigerate 0–4°C
Serve at room temperature

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

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+353 (0) 21 481 1089

Belvelly Smoke House
Belvelly, Great Island
Cobh, Co Cork
P24 AW29, Ireland

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