KENMARE
Salmon farmed in the open sea a few kilometers from Kenmare, with large nets suspended in waters exposed to the cold, strong currents of the Atlantic: a wild, natural environment where the fish can move and swim freely. Fed only on plant and marine matter, with no added contaminants from land animals. Processed fresh, no freezing, and smoked exclusively with oak wood and seaweed, free from artificial preservatives. This is the small, great secret of Kenmare smoked salmon. A gastronomic excellence made in Ireland.
Kenmare smoked salmon: when tradition becomes gourmet
The story of Kenmare Select Smoked Salmon begins with Rémy Benoit, an award-winning French chef who, in 1982, moved with his wife to Kenmare and opened Rémy’s House, a restaurant that quickly became a success, earning mentions in the Michelin, Egon Ronay and Good Food Guides. His hands-on approach to gastronomy led him to bring back to life an old smokehouse in the garden of his home, under the guidance and expert advice of its former manager, Séan Jones, who is still the company’s director today.
“Creating a smoked salmon worthy of being appreciated by gastronomes all over the world.”
That was the ambition behind Kenmare’s production: Atlantic salmon, farmed in the cold, wild waters just a few kilometres off the coast. It is here, on the south-western tip of Ireland, that large sea pens are set, where the fish can swim freely thanks to very low stocking densities. They are fed exclusively on plant-based feed and on what they would naturally eat in the wild, with no added contaminants from land animals.
These are the foundations that have underpinned the quality and excellence of Kenmare smoked salmon for more than 30 years. A gastronomic delicacy that has managed to retain its exclusivity as a luxury product, reserved for holidays and special occasions, just as it was half a century ago.
The “democratisation” that has affected the mass-market smoked salmon sector has never touched Kenmare which, on the contrary, has established itself as a true gourmet icon, capable of surprising even the most refined and educated palates.
Kenmare Smoked Salmon: quality and craftsmanship
Since then, production has never strayed from the rules of tradition. First and foremost, the smoking process, which is carried out exclusively cold – in fact, ultra-cold. In the smokehouse only oak wood and seaweed are used, giving the fish a rounded, woody flavour with a subtle hint of nut. The process is longer, but it allows the smoke to fully penetrate the flesh. The result is a refined flavour, where the oak aroma is perfectly balanced with the freshness of “sashimi” salmon. A harmonious yet concentrated ensemble, in which salt and smoke are very delicate and never overpower the fish’s natural taste.
Kenmare Select salmon is an extremely fresh product: it is processed the same day and does not need to be frozen after being harvested, because the sea pens are only a few kilometres from the facility. Same-day processing gives it a very firm bite and a denser, tighter texture. Every stage of production is done by hand – there are no machines capable of performing the delicate preparation and filleting steps.
Kenmare is a highly touristic town, with many skilled workers employed in hospitality, especially during the warmer months. In winter, Kenmare Select employs this “seasonal staff” in its smokehouse. In this way, even if only for “seven months”, it can rely on experienced artisans who know each other well and, above all, carry a unique know-how that has been passed down from generation to generation.
Dry curing is also done by hand, using sea salt, brown sugar and flakes of seven edible seaweeds, all native to the Donegal coast. This special blend gives the overall flavour a mineral quality, evoking the freshness and taste of the sea.
The shelf life of Kenmare Select Smoked Salmon is shorter than that of “industrial” smoked salmon, which often uses chemical preservatives such as carbon black or relies on excessive salt to extend its expiry date. Products of that kind have a very strong flavour and need other acidic (like lemon) or rich (like butter) ingredients to soften the impact of smoke and salt.
Kenmare salmon, on the other hand, can be enjoyed perfectly well on its own, in purity – with no butter, no cream, no particular pairings. Kenmare Select Smoked Salmon is one of Longino’s “historic” products, on our list since 1989.
The secret behind Kenmare Select Smoked Salmon’s excellence
Selection, salting and smoking. The gastronomic excellence of Kenmare Select Smoked Salmon proudly boasts over forty years of expertise and centuries of tradition and craftsmanship. A pride that is fully justified, founded on a unique process of curing and smoking and on a rigorous selection of the very best fish: only top-quality salmon, free from imperfections or defects, can become “Select”.
The salting process is absolutely crucial to guaranteeing a true “gourmet salmon”. Salt not only kills bacteria, it also gives flavour to the flesh and, of course, improves shelf life. Kenmare leaves the fillets on the salting table – covered in dry sea salt – for 3 to 5 hours depending on their size. They are then rinsed so that the final salt content is very low, under 3%.
Before smoking, the fillets must be perfectly dry: to achieve this, they are placed on racks in a warm-air oven. The hot air gently passes between the fillets, carrying away any remaining moisture. This process can take up to eight hours, depending on the size of the salmon. Only once they are dry is the fire lit in the smokehouse, the “nerve centre” of the Smokehouse. When the fire – fuelled only with oak – is burning strongly, oak chips are placed on top to produce the required smoke.
Oak is the traditional wood used for smoking in Ireland since ancient times, and Kenmare Select carefully sources its oak chippings from specific forests and suppliers. The technique used is cold smoking: in other words, heat is never applied directly to the salmon, which is gently “cooked” only through contact with the smoke. Traditionally, the smoking lasts around 10–14 hours and leaves the salmon moist, with a delicate, subtle smokiness. No additives are used, apart from smoke and salt for flavour.
After smoking, the salmon is taken to the processing room, where it is sliced by hand and vacuum-packed. In the end, it has a shelf life of 40 days between 0°C and +3°C, which makes it perfect for withstanding 48 hours in transit. In practice, the fish leaves Ireland by truck on Friday and arrives at Longino on Sunday.
