Beech Smoked Irish Salmon 1kg
Sold by: Hederman Smoked Salmon
Country of Origin: Ireland
Unsliced, whole smoked salmon side with lean texture & characterful, balanced flavours. Made with organically farmed Irish salmon in Ireland's only traditional timber smoke house, where fish are hung for smoking. Beech wood smoked.
How it is made
Pristine raw materials from Ireland are Hederman's starting point. Compared to Scotland and Norway, where mass production dominates in still-water loughs and fjords, Ireland's small, mostly organic farms on the wild Atlantic coast collectively produce a tiny one per cent of Europe's fresh salmon.
The low stocking densities, and superior feeding regimes, along with the unique natural conditions found on the exposed sites guarantee healthy, prime-quality, organic fish with toned and flavoursome flesh. They are a perfect canvas for Frank Hederman's singular art.
Frank is the only producer in Ireland - one of the few worldwide - who hangs his fish for smoking, which also accounts for the lean texture and even flavour of the smoked salmon.
He also has the only authentic timber smoke house in Ireland, where three decades of smoking has created a sticky black coating on every surface and crevice. It is the unique atmosphere of this dark, silent space which imparts incomparable character to the salmon.
Frank uses beech wood smoke rather than oak, for its milder tannins and gentler flavours.
From harvesting to filleting, the emphasis is on conserving the fresh salinity of the sea and the delicate flavours of the salmon. Once the curing begins, the activity slows, and from this point onwards, calm reigns.
Suspended from 'tenterhooks', Small batches of salt-cured salmon sides undergo a quiet transformation. Fat molecules disperse, smoky flavours are absorbed, and texture becomes lean and tender. It takes as long at the sides need; nothing truly good can be rushed.
Elements such as humidity and wind force are tempered. Intuition, borne of decades of experience and knowledge, comes to the fore. Frank's judgement is paramount.
When smoked, the sides are minimally trimmed and left unsliced to maintain the integrity, delicate structure and remarkable quality of the smoked salmon.
Prep & Usage
1kg serves a minimum of 10 people a generous starter or a light lunch portion or 30-40 canapés.
Serving simply requires a delicate slice down to the skin, although it is also delicious with finely chopped red onion and delicate capers.
Produced by: Hederman's
"Mr. Hederman smokes fish, which is a little like saying Steinway makes pianos…" NY Times
Frank Hederman has dedicated his entire working life to produce the finest, truly artisan, smoked salmon in the world.
Drawing on Ireland’s heritage, focussing on small batch production, and eschewing mechanisation or automation, he has spent decades teaching himself the rare traditional skills of hang-smoking in what is still Ireland’s only authentic timber smoke house.
Today, over 30 years on, this master craftsman consistently produces the 'Grand Cru' of smoked salmon.
Store at 0-4°C.
Serve at room temperature
Sold by: Hederman Smoked Salmon
Salmon, organically farmed in Ireland, NE Atlantic 97%, salt 3%, and beechwood smoke.
|Typical value||Per serving (1kg)||Per 100g|
|Energy Content (kj)||–||561|
|Energy Content (kcal)||–||133|
|- of which saturates (g)||–||0.9|
|- of which sugars (g)||–||0|
No reviews have been written for this product.