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  • Hederman Traditional Beech Smoked Irish Organic Salmon

Why buy Hederman Traditional Beech Smoked Irish Salmon?

(This is cold smoked salmon, made with organic fish)

Frank Hederman made his reputation in the early days smoking wild fish. However, we are also really proud of our smoked organic 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 organic 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 Irish organic fish and it is hung, like the wild fish, in our smoke house, a process which makes it stunningly lean, tender and delicious. We use beechwood which doesn’t compete with the cure or the fish.

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.

Traditional Smoked Irish Salmon Fillet 500g
500–599g fillet (Farmed Organically)

Temporarily out of stock

Fillet piece, unsliced. Organically farmed Irish fish hung smoked in an authentic timber smoke house. We add only salt and beechwood smoke.


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


Farmed Organically, 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.
You can buy our organic sides in two halves of approx 500g each if you feel you won't consume a full side at once.
The smoked salmon has a 21 day shelf life vacuum-packed, and can be frozen, although it is best eaten fresh.

Can You Deliver to My Address?

We deliver to addresses on the island of Ireland using DPD couriers. Alternatively you can purchase this item for Click & Collect. For further information, please see 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 0-4C
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

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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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