Hederman Smoked Salmon

12/06/2026

08/06/2026

02/06/2026

Platter of smoked eel, with a sweet fennel and dill pickle. This is one of the ultimate delicacies, incredibly subtle flavours combining earthiness and fishiness, smoke and salt. Meanwhile it has the texture of perfectly tender roast breast of chicken, slightly flaky with a good bite. We serve with the skin, where you’ll find the unctuous jelly created during the hot smoke process: it melts on the tongue with the essence of all the flavour of this rare Irish treat.

02/06/2026

Clocking up the mileage this Saturday (past) marked the 26th year of trading at and today is our 45th of buying wild salmon in Cork Harbour please excuse the wind. We’re just getting used to this lark.

02/06/2026

Tales of the unexpected…. This is our smoked eel.. and rather than making the skin into boots, we suggest you scrape the interior of the skin to retrieve the delicious jelly made as it hot smokes over smoking beech embers. Blows caviar out of the water. . 😋

02/06/2026

Frank, not in his pjs, showing just how good organic Irish fish are, as exemplified by the skin. They also taste exquisite when smoked in Ireland’s only actual smoke house where sides are hung for smoking. This makes a huge difference: what you finish with is lean,extremely tender and remarkably flavoursome organic smoked salmon.

02/06/2026

Frank showing off his knowledge of biblical stories.. with smoked haddock. We’ve taken to displaying fish for tastings on the skin, as that’s how we smoke them and they’re so beautiful generally. This one also has curious story. Drama by Frank!

02/06/2026

The easiest and best way to slice smoked salmon. All of our smoked salmon or wild, is sold unsliced. However, if you follow Frank’s advice here, cutting with a sharp knife straight down to the skin (vertically) rather than the long horizontal slice, it’ll be easier and it will generally taste more interesting and delicious.

01/06/2026

Organic Smoked Irish salmon by the Irish Organic Association. Despite what is said by campaigners (who bizarrely support organic veg, chicken and beef farming but not salmon farming), it bears no comparison to the industrially reared equivalent. All salmon farming in ireland is organically managed, unlike all other forms of farming. (Surely a good thing?) We judge our fish by its conformation, its lean and muscular flesh, which means it can hang in our smokehouse, its flavour, and its skin - pretty perfect as you can see here. Of course we’d prefer to be using only wild but that wouldn’t support even a hobby smoker never mind 8 employees. And for those who are confused, there is no such thing as as “wild organic” as published in the Observer recently. Simply don’t believe everything food writers say. Come and taste for yourselves and then make up your own mind.

01/06/2026

So here we have whole mackerel, smoked on the bone in our hot-smoke kiln after brining…. It’s not for the “are there bones in it crowd”, but it’s fun to prepare if you are the slightest bit interested in cooking and becomes addictive when you have to do a lot of them (just how perfectly can you save every last morsel?) or indeed when you taste the succulent, smoky, sweet, beech-smoked flesh. There couldn’t be a finer source of protein and for those that avoid them because they’re afraid they’ll suffer from indigestion, these are winter caught mackerel: this means they’re not feeding when caught, and less oily and acidic than the summer ones. (These are best barbecued or fried in butter on the pan within minutes of leaving the sea.) Enjoy either way with new potatoes and a dressed butter-head lettuce…