Wild & Organic Salmon

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Our product range includes Irish Organic Smoked Salmon, Wild Smoked Salmon, Sustainable Oak Smoked Salmon and Cold Smoked Trout.
We would be delighted to assist you in ordering our delicious smoked salmon for delivery within the Republic of Ireland.
We kindly request that you contact us directly for placing your order, as we no longer offer our smoked salmon for sale online.
We apologize for any inconvenience caused.
If you are interested in trade or bulk deliveries within the EU, weighing over 10kg, please feel free to reach out to us at the email address provided below:
Email: lee@duncannonsmokehouse.ie
We appreciate your understanding and look forward to assisting you with your order..
Wild Smoked Salmon
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side approx 1kg (2.2lbs) in weight €125.00 per kilo | sliced/whole
Organic Smoked Salmon
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side approx 1kg (2.2lbs) in weight €65.00 per kilo | sliced/whole
Smoked Salmon
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side approx 1kg (2.2lbs) in weight €30.00 per kilo | sliced/whole
Irish Cold Smoked Trout
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side approx 1kg (2.2lbs) in weight €30.00 per kilo | sliced/whole
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.

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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

 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.
DUNCANNON SMOKEHOUSE COUNTY WEXFORD IRELAND (00) 353 51 421910 LEE@DUNCANNONSMOKEHOUSE.IE Registered in Ireland No. 49299 Directors Kai & Lee Ronan