Here, at Atlantis of Kilmore Quay we have been smoking fish for 14 years in an Afos custom built smoker. Our salmon is smoked over Irish Oak for 8 hours, the smoke from the smouldering wood gives the salmon its distinctive flavour and a fine texture. And did you know that smokers do not usually give away the temp so you could say it’s our trade secret.

We produce 2 types of smoked salmon – cold and hot. Cold-smoked salmon tends to have a fresher and less-smoky flavour, with a smooth and silky texture. Hot-smoked salmon is the same as cold smoked, but the temperature gets turned up for the last 45 minutes, the salmon tastes far smokier, and the texture is more flaky, similar to salmon that has been baked.

Although it was once considered a luxury product, smoked salmon is now a mainstay of supermarket chiller counters and Irish dinner tables. From thrifty trimmings added into scrambled eggs, to versions flavoured with herbs, beetroot, whisky and more, there are products to suit most budgets and tastes. We’re big fans of enjoying it in generous slices with a dot of horseradish atop traditional Irish Soda Bread, but it’s a great ingredient to cook with too – the deeply savoury flavour imparts with stealth, meaning a little goes a very long way.

As with so many seafood products, there are many health benefits to smoked salmon, it’s an excellent source of protein, numerous vitamins, and omega-3 fatty acids. Yet it’s much higher in sodium that fresh salmon.

Smoked Salmon is all about the salmon and here at Atlantis of Kilmore Quay we always ensure the absolute best quality and sustainably sourced salmon.

Our smokehouse also produces Smoked Haddock, Hake and Cod, all wild and Irish landed in Kilmore Quay. Cured salmon such as Gravlax and Beetroot cured salmon is also available.