Wild & Organic Salmon

Duncannon Smokehouse smoked trout and salmon are without doubt the best quality and consistency and are a must for any of my menus.”

Billy Whitty

Head Chef & Proprietor, Aldridge Lodge
Yes Chef – Chef of the Year 2014
Michelin Bib Gourmand 2007 – 2014
Georgina Campbell Awards Seafood Chef of the Year 2013

Our Products

Our product range includes Irish Organic Smoked Salmon, Wild Smoked Salmon, Sustainable Oak Smoked Salmon, Cold Smoked Trout and Oak Smoked Haddock.

Wild smoked salmon
side approx 1kg (2.2lbs) in weight €95.00 per kilo | sliced/whole | can ship to other address as gift | shipping to IRL, UK and EU only (please email direct if outside EU as various import charges apply)
Organic smoked salmon
side approx 1kg (2.2lbs) in weight €45.00 per kilo | sliced/whole | can ship to other address as gift | shipping to IRL, UK and EU only (please email direct if outside EU as various import charges apply)
Smoked Salmon
side approx 1kg (2.2lbs) in weight €30.00 per kilo | sliced/whole | can ship to other address as gift | shipping to IRL, UK and EU only (please email direct if outside EU as various import charges apply)
Irish cold smoked trout
side approx 1kg (2.2lbs) in weight €30.00 per kilo | sliced/whole | can ship to other address as gift | shipping to IRL, UK and EU only (please email direct if outside EU as various import charges apply)
Irish oak smoked haddock
side approx 1kg (2.2lbs) in weight €19.50 per kilo | sliced/whole | can ship to other address as gift | shipping to IRL, UK and EU only (please email direct if outside EU as various import charges apply)
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All of the fish are filleted by hand, which ensures minimal bruising, and then pin boned by hand. The boned fillets are then dry salted for several hours. Our Irish Salmon, Trout and Haddock are then transferred to racks and the smoking process begins. This can take between 7 and 12 hours. Once the smoking has been completed the fish are removed from the kiln and chilled.

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All of the fish are filleted by hand, which ensures minimal bruising, and then pin boned by hand.

media-smoking-dry-salt

The boned fillets are then dry salted for several hours. Our Irish Salmon, Trout and Haddock are then transferred to racks and the smoking process begins. This can take between 7 and 12 hours.

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Once the smoking has been completed the fish are removed from the kiln and chilled.

Kai and Lee Ronan are doing it right at their lovely fish shop on Wexford Street in New Ross. This spotless shop might have the appearance of being brand new, but this is a forty years old business with a history of supplying fish to some of the best restaurants and hotels in the South East. Take a trip to Michelin-starred Lady Helen room in Mount Juliet and it's Ronan's fish you'll be eating — the business is one of Mount Juliet's oldest suppliers."

Eamon Barrett

The McKenna Guide
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 Our Story 

Based on the South East coast of Ireland, Duncannon Smokehouse was originally set up by Frank Ronan back in 1974, using an AFOS kiln. Today, over forty years later, his son Kai Ronan continues this master smoker tradition to produce a 100% pure and natural, hand crafted, smoked seafood range with passion and care.

Our organic range of Smoked Salmon is a high end premium product, which is now being shipped internationally and enjoyed by food lovers and gourmets all over the world.

Cold Smoked Irish Trout is a new product that we have begun to smoke at our premises and is becoming extremely popular as an alternative to Smoked Salmon. Irish Trout is a firm textured fish when smoked, with a delicate flavour which makes an ideal appetiser or canape.

Kai and his wife Lee work together to ensure that the high standards that the company has achieved over 40 years of trading remain in place.

Utterly gorgeous! I am so fussy about smoked salmon as I have had to taste so much cheap and oily poorly-produced stuff .... So it was a real joy to taste the real thing again!

Jane Curran

Food Director Woman & Home
Editor Feel Good Food Group
Food Director Time Inc. (UK) Ltd.