Why Choose Hederman Irish Smoked Wild Salmon?

Frank Hederman has been smoking wild Irish Atlantic salmon for nearly five decades. Together with our two smokers, Dan and Tom, he brings an extraordinary 75 years of collective experience to the buying, handling, curing and smoking of this precious wild resource. That experience goes into every piece of smoked wild salmon we produce.

A truly authentic Irish smokehouse

Frank Hederman is one of only a handful of artisan smokers worldwide to work in an authentic, traditional timber smokehouse – and the only one of its kind in Ireland.

The smokehouse itself makes a remarkable difference to the finished product, setting Hederman wild smoked salmon apart. Decades of smoking have blackened and seasoned every surface and crevice. It is the unique atmosphere of this dark, silent space that helps impart the incomparable character and depth of flavour to our wild Atlantic salmon.

Hand-smoked, never hurried

Our traditional smoking process is entirely hands-on, depending on the watchful eye, experience and judgement of the smoker. Controlling the smoke, timing and temperature is essential to achieving the distinctive flavour and delicate texture of genuinely handmade smoked salmon. There are no shortcuts; the quality comes from experience and an intimate understanding of the fish.

Frank is also one of the few artisan smokers - the only one in Ireland - who still hangs his fish during the smoking process. With more than 45 years of experience behind him, his skills are exceptional. This traditional hanging method plays an important part in developing the lean texture and depth of flavour that distinguish Hederman smoked wild salmon.

The subtlety of beechwood smoke

We use beechwood rather than oak to smoke our Irish wild salmon. Beech has a milder character, allowing us to achieve a delicate balance of smoke and flavour without overpowering the natural qualities of the fish.

The result is beautifully balanced smoked Irish wild salmon: handmade using traditional methods, shaped by decades of experience and unmistakably Hederman.

ORIGIN

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

INGREDIENTS (Allergens in BOLD)

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