Irish Smoked Salmon Fillet Mild

Weight 500 approx
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“To create a smoked salmon worthy of being appreciated by food enthusiasts and gourmands all over the world”. This is the desire behind Kenmare’s production. A gastronomic delicacy that has been able to masterfully maintain its exclusivity as a luxury product, reserved for parties and special occasions, just as it did half a century ago. The process of “democratization” that has invested the smoked salmon market by “large retailers” has not affected Kenmare which, on the contrary, has earned its status as a gourmet excellence, capable of surprising even the most refined and “educated” palates.

The gastronomic excellence of Kenmare Select smoked salmon boasts – with a great deal of pride – over forty years of craftsmanship and centuries of tradition and know-how. A perfectly motivated pride, whose raison d'être is based on a unique seasoning and smoking process and on a selection of the best fish: only top quality salmon, without imperfections or defects, become part of the “Select” line. The salting process is extremely important to ensure the production of a “gourmet salmon”.

Salt not only kills bacteria, but also gives flavor to the fish meat, as well as improving the product's shelf life. Depending on their size, Kenmare allows the fillets to rest on the salting table – covered with dry sea salt – for about 3.5 hours. Afterwards, the salted fillets are washed so that the final salt content is very low, less than 3%.

Before smoking, the fillets must be perfectly dried: to do so, they are placed in the kiln on racks. The hot air passes delicately over the fillets, whisking away all the remaining moisture. This critical process can take up to eight hours, depending on the size of the salmon. The fire in the smokebox, the “nerve center” of the Smokehouse, is lit only when the fish is completely dry. When the fire, made only with oak kindling, is burning intensely, wood chips are put on top to produce the necessary smoke. Oak is the traditional wood that has been used for smoking in Ireland since ancient times and, to ensure their quality, Kenmare Select selects only oak chips from specific sources and forests.

The smoking method used for Kenmare Select smoked salmon is that of cold smoking. That is, during smoking, the heat is never applied directly to the salmon, which is instead gently “cooked” only through contact with the smoke. Traditionally, the fish is smoked for about 10 to 14 hours, leaving the salmon moist with a light smoky aroma. Apart from smoke and salt to flavor the fish, no additives are used. After the smoking process, the salmon is brought to the processing room where it is sliced by hand and vacuum packed. Once ready, the product has a shelf life of 40 days stored at temperatures between 0 °C and +3 °C, which makes it perfect to withstand 48 hour shipping transit times.

The company

The history of Kenmare owes its origins to Rémy Benoit, an award-winning French chef who in 1982 moved to Kenmare, a small town in the south of County Kerry, Ireland, together with his wife, where he opened Rémy’s House, a restaurant that gained immediate success and was soon listed in the Michelin, Egon Ronay and Good Food Guides. Chef Benoit’s practical approach to gastronomy led him to reopen an old smokehouse in the garden of his home, under the guidance and expert advice of the old company manager Séan Jones, who today continues to play the role of director.


Cahersiveen, Ireland


Artisanal smoked salmon


approx. 500 g


Ingredients: SALMON (Salmo salar farmed in the Faroe Islands), sea salt. Traditional oak wood smoking

Storage method: store between 0 and +4 °C

Average nutritional values per 100 g: energy 808 kJ / 193 kcal, fat 11 g, of which saturated fatty acids 3.9 g, carbohydrates 0.8 g, of which sugars 0.6 g, proteins 22.8 g, salt 2.7 g.

Company name and address: Kerry Fish (IRE) UC, Caherciveen, Co. Kerry, Ireland

CE mark: IE KY 0017 EC

Ingredients that contain allergens are highlighted in BOLD.

Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.

Accuracy of the specified weight: the indicated weight may vary slightly based on the specific cut of the piece or the type of product.

For more information on the technical characteristics of the product, please contact our Customer Care team

The technique used is; that of cold smoking: that is, heat is never applied directly to the salmon, which is delicately & ldquo; cooked & rdquo; only through contact with smoke. Traditionally, smoking takes about 10-14 hours and leaves the salmon moist with a light smoky aroma. No additives are used, apart from smoke and salt to flavor. After the smoking process, the salmon is taken to the processing room where it is hand sliced and vacuum packed. Eventually, it has a shelf life of 40 days

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