Loading...

Shop our range of wild and organic Irish smoked seafood, flavours from the wild Irish Atlantic that blend subtly with beechwood smoke like a song on your tongue.

  • Premium line-caught albacore tuna, smoked to a meaty bite and a subtle blend of smoke and sea, we’ve developed a method unique to Connemara Smokehouse and winner of several international awards and acclaim. A trans-cuisine favourite and inspired addition to a range of contemporary dishes, including...
  • Out of stock
    Marinated in natural honey and slowly smoked over a hot beechwood fire to a firmly moist and meaty texture with an incredible combination of rich and diverse flavours. Serve warm or cold or as an exquisite complement to oven-warmed honey roast smoked tuna with blue cheese on a prepared pear or avocado.
  • Out of stock
    A Connemara Smokehouse speciality, Wild Irish Atlantic Salmon beechwood-smoked the traditional way to create the perfect blend of delicate natural flavours and a sumptuous velvety texture that melts in your mouth. A fine accompaniment to the most complex of dishes, yet also goes well with traditional brown bread and...
  • Out of stock
    A Connemara Smokehouse speciality, Irish Atlantic Salmon beechwood-smoked the traditional way to create the perfect blend of delicate natural flavours and a sumptuous velvety texture that melts in your mouth. A fine accompaniment to the most complex of dishes, yet also goes well with traditional brown bread, butter and a glass of wine.
  • Organic Smoked Salmon from the Irish West Coast, raised in conditions as near as possible to the wild Atlantic, and beechwood-smoked following traditional Connemara Smokehouse methods.
  • Organic Atlantic Salmon from the Irish West Coast, raised in conditions as near as possible to the wild Atlantic, and beechwood-smoked following traditional Connemara Smokehouse methods. Slightly paler than wild salmon, with a pure, fresh, and firm texture that is both rich and complex on the tongue. Delicate, velvety, and melts in your mouth.
  • Organic Atlantic Salmon from the Irish West Coast, raised in conditions as near as possible to the wild Atlantic, and beechwood-smoked following traditional Connemara Smokehouse methods. Slightly paler than wild salmon, with a pure, fresh, and firm texture that is both rich and complex on the tongue. Delicate, velvety, and melts in your mouth. Goes well with traditional brown...
  • Salmon marinated with salt, sugar, dill and Irish Whiskey to give a delicate flavour that will keep you coming back for more.
  • Salmon marinated with salt, sugar, dill and Irish Whiskey to give a delicate flavour that will keep you coming back for more.
  • An award winner, we lightly salt and marinate our salmon in natural honey, then slowly smoke over a hot fire, basting the cooking fish with more honey to create an infusion of flavours, a moist and flaky...

  • Lightly salted and smoked slowly over a hot beechwood fire to a moist and flaky, cooked-salmon texture, the beautiful rosy-pink and flavourful slices lend depth and intricacy to many...
  • Smoked Mackerel fillets cured and hot smoked in the traditional way.
  • Mackerel fillets seasoned with black peppers, cured and  hot smoked in the traditional way to give lovely smoked mackerel with a slightly spicy kick.
  • Smoked herrings, packed in pairs.  Deliciously juicy for a great breakfast.
  • Out of stock
    300g Wild Smoked Sea Trout