This organic salmon exclusively sourced in Ireland is one of the healthiest products you could eat. It comes from the turbulent waters of Clare Island in the west of Ireland. The salmon has to swim about the same distance as his wild counterpart so there is very little fat on it, which means that the salt content is very low as well.
They use two methods of smoking salmon – Cold Smoking and Hot smoking.
The Cold Smoking is the traditional Irish way of smoking salmon. The temperature never rises above 35°C during the smoking, which means that the flesh never coagulates.
Hot Smoked Salmon is absolutely delicious with a drier, flakier texture more similar to grilled salmon. During the hot smoking process temperatures rise as high as 80°C.