Photograph: sliced oak smoked salmonOak smoked salmon, sliced
Slow cured, oak smoked and sliced ready to serve. The one people from Ardglass ask us to send.
Price to be confirmedSee in the shop
Photograph: the harbour wall and the original 1923 kiln, ArdglassArdglass, Co. Down
Oak smoked in Ardglass since 1923.
A family smokehouse behind the harbour wall. Four generations, one recipe, and fish cured slowly over days, not hours. Now sent chilled to your door across the UK and Ireland.
1923
One kiln behind the harbour wall
The great-grandfather built the first kiln on Harbour Road. It is still standing, and we still use the recipe he smoked with.
4generations
The same family, the same way
Declan runs the business today and has answered the same phone line for forty years. The next generation is bringing the fish to your door.
Daysnot hours
Oak smoke and a slow cure
We cure and smoke over oak for days. It cannot be rushed, and we do not try. That is where the flavour comes from.
From the smokehouse
Sliced salmon, whole sides and gift boxes.
Oak smoked salmon is what we are known for. Sliced packs for the table, whole sides for a big spread, and boxes with trout and mackerel alongside for giving.
Photograph: sliced oak smoked salmon
Photograph: a whole side of oak smoked salmonWhole side of smoked salmon
A whole side, oak smoked and ready to carve. For Christmas, a wedding, or a table full of people.
Price to be confirmedSee in the shop
Photograph: gift box with salmon, trout and mackerelGift boxes
Smoked salmon, trout and mackerel packed together and sent chilled. A proper present from a real smokehouse.
Price to be confirmedSee in the shop
See everything in the shop
Also smoked trout, smoked mackerel and, when in season, smoked eel.
Head smoker
Paddy has been at the kilns for forty years.
Paddy runs the smoking. He decides when the cure is ready, when the oak goes on, and when a side comes out. Forty years at it means he does most of that by eye and by nose, not by the clock.
Paddy's own words on the smoke and the cure will go here.
Paddy, head smoker, Ardglass Fish Smokers
We are honest about where the fish comes from. Our salmon is farmed, mostly from Scotland. Mackerel and eel are landed locally off Ardglass. Trout comes from a farm inland, not far from here. Long-trusted suppliers, not the cheapest boat.
Photograph: Paddy in the smokehouse, at the kilnsFood safety
Old ways, kept to today's standards.
SALSA certified
Safe and Local Supplier Approval, the food safety certification used by the trade. Ours is kept up to date.
Food hygiene rating
Our current rating will be shown here. Rating to be confirmed
Member of Food NI
Part of the Northern Ireland food and drink community.
Where you will find our fish
Our smoked fish is served in several Belfast hotels and a well-known Glasgow venue. We will name them here once each has given us the nod.
On the trade counter
We have supplied hotels, fishmongers, delicatessens and restaurants for decades. If you are a buyer, ring Declan.
Delivery
Sent chilled, wherever home is.
We send by chilled courier across the UK and the Republic of Ireland. That includes Ardglass and Co. Down folk now living in Dublin, London and further away.
- Packed cold at the smokehouse and sent by courier
- Delivery cost: to be confirmed
- Any areas we cannot reach: to be confirmed
Collection
Or collect from Harbour Road.
If you are local, order online and choose collection. Pick it up from the smokehouse behind the harbour wall and pay no delivery. Handy at Christmas.
- Ardglass Fish Smokers, Harbour Road, Ardglass, BT30 7SA
- Collection times: to be confirmed
- Choose collection at the checkout
Trade
Ring Declan. He has answered this line for forty years.
028 4484 1223Hotels, fishmongers, delicatessens and restaurants in Belfast, Glasgow and beyond order the way they always have: a phone call to Declan, or an email to the orders inbox. Nothing about that is changing.
- Phone: 028 4484 1223, ask for Declan
- Email orders: orders inbox address to follow
- Trade login for approved repeat customers: opening with the new site
What we supply to trade
- Oak smoked salmon, sliced packs and whole sides
- Smoked trout and smoked mackerel
- Smoked eel, when in season
- SALSA certification and the paperwork you need