Did you know? Irish salmon is one of the must-taste products in Ireland! Recognized for its incredible quality, softness and melt-in-the-mouth flavors with character and subtlety, salmon “made in Ireland” is now exported all over the world. A fierce competitor to Norwegian and Scottish salmon, it has carved out an exceptional place for itself in a world of sharks… Whether smoked or cooked as a cube, its freshness is proven, and its taste, highly appreciated!
Irish salmon – © Ruslan Mitin
In Ireland, people take great pride in talking about their Irish salmon. Fine, tasty and organic, this fish has many qualities! It’s everywhere: on plates, in sandwiches, on the tables of Michelin-starred restaurants… It comes in a variety of sauces: raw, cooked, steamed, poached, gravlaxed… Salmon has no limits in terms of preparation…
But why is Irish salmon so popular? How does it differ from other Norwegian and Scottish salmon?
It’s simple: Ireland’s production is ultra-limited compared to its competitors (15,000 tonnes per year for Ireland versus 1,050,000 tonnes for Norway). A low-volume production, but one that focuses on the essentials: quality and ethics.
Thus, Ireland has decided to opt for a breeding strategy at the opposite end of the market to that of its competitors.
While Norwegian salmon is going through a real moral crisis, with the media highlighting their deplorable farming conditions, showing salmon crammed into pens until they explode, Ireland has opted for ethical practices. In Ireland, salmon is organically farmed in ideal conditions, in specially adapted pens where there are around 2 salmon per 1,000 liters of pure seawater. As for the food, it too is organic and GMO-free. No antibiotics, no synthetic antioxidants, no artificial coloring to turn the fish flesh pink: here, salmon evolve in an unspoiled environment, far from the stress of factory farming. And Bord Bia, the government body responsible for promoting the quality of Irish food products, is keeping a close eye on things.
Ecological and sustainable practices that have enabled Ireland to produce over 80% of its annual salmon production under the organic label. The icing on the cake: Europe’s top labels recognize its quality!
Irish salmon – © George Dolgikh
When tasted, the difference is noticeable: Irish salmon is less fatty than competing salmon. Its texture is firmer and its taste more pronounced. You’ll find authentic, high-quality flavors, with the certainty that you’re tasting quality fish that has evolved in healthy waters far from the hustle and bustle of the big fish industries in the rest of the world.
It’s thanks to this quality that Irish salmon is now exported all over the world! It can be cooked in a variety of ways: as smoked slices drizzled with a few drops of lemon, as a pavé, topped with a dill sauce, or even en papillote…
Numerous fish smokeries sprang up all over Ireland. The Connemara Smokehouse, the Burren Smokehouse and the Belvelly Smokehouse are just some of the establishments offering mouth-watering smoked Irish salmon. Salmon is smoked the old-fashioned way, in oak-flavored smokehouses. Salmon is processed, smoked and marinated on site. Its flavors explode in the mouth!
It’s worth noting that it’s possible to visit these establishments and buy salmon on site.
Expect to pay between €10 and €15 for a salmon speciality in a restaurant. If, however, you’d like to cook it yourself, don’t hesitate to visit the fish market in the Irish town where you’re staying (a port town): salmon sells for a reasonable price!
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