The Smokehouse at Atlantis
Smoked fish is simply fish that has been cured through smoking as a method of imparting flavour and preserving the fish, cold smoking does not cook fish but adds flavour and increases shelf life by reducing moisture content. At Atlantis of Kilmore Quay we have been smoking fish for 14 years in an Afos custom built smoker. Our fish is smoked over Irish Oak for 8 hours, the smoke from the smouldering wood gives the salmon its distinctive flavour and a fine texture. Our white fish tends to be cold smoked, so the fish is not cooked, just cured and flavoured so you do need to cook the fish before eating it.
Like fresh fish, smoked fish is a great source of omega-3 fatty acid. Omega-3 fats are known for providing a number of health with oily smoked fish like mackerel, sardines, cod, and salmon being particularly rich in omega-3 fats.One of the main nutritional benefits of smoked fish is that it is a lean source of protein. Smoked fish is high in protein and healthy fats while being low in carbohydrates – so all the usual health benefits with an added flavour hit!
The woodchips used here at Atlantis are from Irish Oak, Oak is the king of hardwoods, especially when it comes to smoking. Oak is strong, but it does not tend to overpower the taste and texture of the fish.
As with all our seafood, our smoked products begin with the very best. We always ensure that we use the best quality fish, from sustainable sources and at the very best price for you.
Did you know?
Smoked Coley is actually Pollock & only becomes Smoked Coley once smoked? Unsmoked it is similar to cod, with firm flesh. Smoked Coley has a powerful, delicious flavour which infuses into any dish it's used in. Fabulous in fish pies or chowder.
Mackerel Buckling are hot smoked Mackerel. These beauties are packed full of Omega 3 and ready to eat, perfect for a salad or pate or just simply on toast.
We have several fish varieties available to buy from our smokehouse, click HERE for the full range