One of the things that struck me on my recent trip home to Ireland and the Burren, was how fantastically fresh and delicious the seafood was. This is to be expected, as it’s on Galway Bay, however, for an island, surprisingly, lots of Irish people don’t eat fish all that much. I, for one, didn’t really start eating fish until well into my 20′s, and while living in London!
Kinvara itself, is well known for the award winning Kinvara smoked salmon. A small family run business, their organic irish salmon is smoked using age old, smoking techniques over a combination of oak and beech wood, in (to use their words) a state of the art HACCP approved Smokehouse. The salmon is sourced from their salmon farm, Clare Island Seafarm Cooperative, the only organic salmon farm in Ireland (certified organic by IOFGA), 4 miles out into the Atlantic Ocean.
The salmon are fed on the by products of herring and mackerel and ground up crustacean shells. This lends their flesh a deep colour – it is not chosen from a selection of dyes as the colour of other farmed salmon can be. The high water movement in the Atlantic, generates strong currents compelling the salmon to swim like their wild counterparts, resulting in a flesh that is firm with a firm texture and lower fat content.
So, what of the salmon taste? I loved it, for me for what I’ve tried, it is second only to Frank Hedermans organic smoked salmon from the Belvelly smokehouse. Nigel Slater is a fan, and was quoted some years ago as saying “…the best I have eaten this year was a gently smoked fish from Kinvara.” I’d urge you to try it if you can, it is widely available in Ireland and in the UK in Waitrose, Fresh and Wild and Selfridges food hall.