Wild & Organic Salmon

Taking Online Orders

Our product range includes Irish Organic Smoked Salmon, Wild Smoked Salmon, Sustainable Oak Smoked Salmon and Cold Smoked Trout delivered straight to your front door.

Wild Smoked Salmon – Sold Out

Sold Out

| side approx 1kg (2.2lbs) in weight €125.00 per kilo | sliced/whole | can ship to other address as gift | shipping to IRL, UK and EU only (please email direct if outside these areas as various import charges apply)

Organic Smoked Salmon

Purchase Now

side approx 1kg (2.2lbs) in weight €65.00 per kilo | sliced/whole | can ship to other address as gift | shipping to IRL, UK and EU only (please email direct if outside these areas as various import charges apply)

Smoked Salmon

Purchase Now

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 these areas as various import charges apply)

Irish Cold Smoked Trout

Purchase Now

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 these areas as various import charges apply)

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.

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.

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!

Wild & Organic Salmon

Taking Online Orders

Eamon Barrett

The McKenna Guide

Our Story

Jane Curran

Food Director Woman & Home

Editor Feel Good Food Group

Food Director Time Inc. (UK) Ltd.