Glenarm Organic Smoked Salmon is ready to eat. Simply remove the salmon from its packaging, separate the slices and leave at room temperature for 20 minutes before serving. Delicious with a sprinkle of ground black pepper and served on Irish wheaten bread or over scrambled egg for breakfast.
The team at Glenarm lead by aquaculture specialist, John Russels, farm a supreme and beautiful salmon seasoned by the sea and that is completely unrivalled. Glenarm is the only salmon producer in the Irish Sea. Fish destined for smoking are produced by Glenarm Organic Salmon, in the crystal clear waters of Glenarm Bay or Red Bay oﬀ the Antrim Coast, and are processed in accredited premises. The sides of salmon are smoked in a small local smoke house at Ewings over smouldering oak and beech wood chips, using a unique 100-year old traditional recipe and applying time honoured smoking methods. The organic smoked salmon is then allowed to mature further before packing to produce a delicate yet complex ﬂavour.