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Valentia Smokehouse | Suppliers of the finest Atlantic Salmon smoked on the West coast of Ireland

A LIFETIME IN THE MAKING

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VALENTIA SMOKEHOUSE

Our philosophy is simple, we carefully select only the best.

We source and hand select the highest quality fresh Atlantic Salmon - Salmo Salar - from the deep, clear, cold waters of the Atlantic Ocean. Traditional skills, age-old recipes and the best ingredients create the finest Atlantic Salmon smoked on the West coast of Ireland worthy of appreciation across the globe.

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THE SMOKEHOUSE

The Smokehouse is situated on one of the most wind-swept westerly points of County Kerry, Ireland. In front of the Smokehouse Valentia Island stands imposingly in the Atlantic Ocean, with the next land fall being Boston, USA.

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ARTISANAL PREPARATION

With over 60 years experience in the fine art of smoked salmon we only believe in the traditional approach to create a product of exceptional quality. The selected fresh salmon is hand filleted and then lightly cured with salt for 6 hours, never sugar, before moving on to the smoking process.

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THE SMOKING PROCESS

The salmon is delicately cold smoked over smouldering oak dust for approximately 8 hours to create a subtle and distinctive flavour. The ‘Ultra-cold’ smoke practice gently permeate the fish, balancing oak flavours, delicate texture and mild taste with ‘sashimi’ freshness.

Valentia Smokehouse - Valentia Islands
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SPECIFICATION

HORECA Specification available:

The Heritage smoked salmon sides, 1-1.5 kilo whole, d cut or long cut

The Valentia smoked salmon fillet in +/- 500g

The Whole fresh salmon 4 kilo +

The Fresh fillets 1-1.5 kilo

 

Retail range Specifications available:

The Heritage smoked salmon retail pack in 100 gram and 200-gram d cut

The Valentia smoked salmon fillet retail box in +/- 250-gram fillet

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