Cavistons source their Salmon from the Atlantic Ocean on the West Coast of Ireland. Once caught, the Salmon is immediately iced and sent to our shop in Dublin where we inspect, clean and fillet each fish. We then hand salt each fillet and leave for 6 to 8 hours. After that process, we wash the fillets in fresh water and let dry for 8 to 12 hours. Our 'chief filleter' (who is also the man who smokes the fish) then sets the fires, (which comprises of oak and ash shavings) and cold smokes the Salmon for 10 to 12 hours at an even temperature.

We believe that this traditional process produces the very best smoked Salmon that one is likely to taste. Try it and taste the quality.