Wild Atlantic Salmon
Smolt
Upstream Salmon
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Wild Atlantic Salmon, offers the ultimate gourmet experience. Wild Salmon is now an extremely limited resource. The Atlantic salmon spends its early life in freshwater and then migrates to sea, only returning to reproduce. In the wild, young fish may spend up to 3 years in freshwater until they are ready to go to sea.
In mid April to early May, young Atlantic salmon, now called smolts, undergo physiological changes that adapt them to living in seawater. They migrate seawards and spend one or more winters at sea. Most of these salmon migrate to feeding areas off Greenland, whilst some may remain in coastal waters within the influence of the rivers in which they were born.
Pic: Times of London
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Most return after 1 winter at sea and weigh less than 8 lbs. Some stay at sea longer and these are the big fish that can weigh up to 43 lbs (our company record) or more. Summer catch rates for fish in the wild are very low, but sufficient to sustain the population if not over harvested. To conserve stocks, Irish Salmon is only fished in June and July each year. We purchase our Wild fish for the year during this season and clean, freeze and store them until we receive orders. They are then smoked and shipped to our customers.
Feed
They feed on crustacean, sand eels, capelin and herring.
About Wild & Organic Salmon
The Connemara Smokehouse specialise in Wild and Organically grown Smoked Salmon.
The wild salmon we use is caught locally.
The Organic Salmon we use comes from Clare Island off the West Coast of Mayo and Mannin Bay, Co Galway.
Roast Smoked Salmon |
Honey Roast Smoked Salmon
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Gravadlax
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Organically Grown Salmon
There are two locations on the West Coast of Ireland where salmon is organically grown.
The locations of these marine sites are recognised as some of the most exposed in Western Europe.
Organic Farming demands that the methods resemble the natural habitat of the species. High tidal exchange rates and tidal movements ensure that new water is being flushed through the cages regularly. The constant water movement generates strong currents against which the fish are compelled to swim. Such strong exercise results in fish with a firm flesh and lower than average fat content. The fish are stocked in the cages at 2 fish per tonne of water, which is much less densely stocked than conventional fish farms.
Feed
They are fed pellets made from Herring and Mackerel. Ground up Crustacean shells are added to the feed along with Phaffia Yeast, which ferments and gives the fish a distinct soft pink colour.
What does it mean to be an organic salmon?
Firstly the fish are kept 6km out into the open ocean. There is only 2 fish per tonne of water, which means there is alot of space to swim freely. The fish have a similar diet as the wild salmon, which consists of herring, mackerel and plankton. Because of all of these conditions, organic salmon do not have the problems associated with farmed salmon, and therefore do not have a need for the use of chemicals which are sometimes used to treat problems such as lice or disease caused by the cramped conditions of farmed salmon.
Wild Salmon is obviously the best available, however the organic salmon is an extremely close second best.
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Farmed Salmon
Salmon Farm
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Salmon smolts are born and reared at inland hatcheries where they are kept until ready to be transferred to sea sites along the western coast. Here they are grown for one to two years depending on the required size of the fish.
Feed
They are fed on fish meal ground up and distributed in pellet form.
Nutritional Information
Salmon is very rich in Vitamins A, D and B12 and fatty acids Omega 3 Oils.
"Salmon and other oily fish are excellent sources of the essential omega-3 fatty acids which are important in the fight against cardiovascular disease as well as for babies'brain development. It is therefore of great benefit for pregnant and breastfeeding women to eat oily fish but, the FSA says, they should not have more than two portions a week. Men, children and women who are not pregnant or breastfeeding can eat four portions of oily fish a week.
"There is also evidence to suggest that a diet rich in omega-3 reduces the likelihood of rheumatoid arthritis. Salmon is also good for reducing disorders caused by insufficient vitamin D, of which there are few dietary sources. Omega-3 fatty acids are also found in linseeds and walnuts and their oils."
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Fish for your healthy heart!
Useful booklet from Bórd Iascaigh Mhara ( BIM Irish Sea Fisheries Board)
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