On catching a salmon or a trout (or pretty much any ‘smokable’ fish!) the angler brings it into Clarke’s gourmet seafood deli in O’Rahilly St. Here the fish is weighed and recorded and then given a unique tag specific to Clarke’s that will stay with the fish throughout the filleting, curing, drying and smoking process.
The Moy valley has been synonymous with angling and good fishing waters down through the ages. Blessed with the River Moy and lough Conn & lough Arrow it is a fisherman’s heaven. Stretches of the River Moy in Ballina Town itself and further up river boast bountiful angling locations. 6000 salmon are caught by rod fishermen on the Moy each year. Allied to this is the fact that 30% of Irelands salmon catch is taken in the region! Given the prolificacy of the salmon catches, Ballina has earned the title of the ‘Salmon Capital of Ireland’.
The river is recognised as one of Europe’s leading salmon angling destinations.
The process usually takes 3 days but can take longer depending on the time of year. This service is only available between May and September. Outside of these times please enquire to see how we can accommodate you. A flat rate is charged for the salmon smoking service regardless of size of fish. Please enquire at Clarke’s gourmet seafood deli for pricing details.
Anglers deliver their salmon or fish to Clarke’s gourmet deli.
The fish is weighed and tagged with a unique identifier.
The fish is carefully filleted and cured.
Traditional smoking methods are used.
Choose sliced portions or a whole fish, vacuum-packed with a "best before" label.
Your smoked catch is a perfect memento to share with family and friends!
