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  • Hederman Very Rare Wild Smoked Salmon Smallest

Why buy Hederman Smoked Salmon?

Frank Hederman has one of only a handful of authentic timber smoke houses worldwide. Decades of smoking have blackened and seasoned every surface and crevice, and it is the unique atmosphere of this dark, silent space which imparts incomparable character to the smoked salmon.

Frank is also one of the few producers who hangs his fish for smoking, and with 35 years behind him, his skills are unparalleled. This traditional hanging method is vital to the lean texture and depth of flavour that is consistent with our smoked salmon.

He uses beech wood smoke rather than oak, for its milder tannins and subtlety, creating deliciously balanced smoked fish.

Hederman Very Rare Wild Smoked Salmon 600g
600–699 g PIECE/SIDE

Temporarily out of stock

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

Ingredients

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

Origin

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 a larger main course.
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 Ireland (north and south) with Fastway.
We deliver to the UK, most countries in the European mainland, the US, and Canada with DHL.
If your country is not listed as an option when you complete your delivery address information, please contact us directly - shipping@frankhederman.com

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 and we will send a card with a gift message on your behalf.

Further Delivery Information

View our delivery page

How to Slice Smoked Salmon

The easiest way to slide 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.

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

Origin

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

Further Delivery Information

View our delivery page

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+353 (0) 21 481 1089

shipping@frankhederman.com

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

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