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Union Hall Smoked Fish

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Established in 1987, Union Hall Smoked Fish is a family-run business that has been operating from the local fishing village of Union Hall in West Cork for the last 30 years. It was originally established by John Nolan and his wife Elmar. It is now managed by John and Elmar’s son Sean Nolan and his wife Siobhan Nolan with Elmar still heavily involved in the day to day running of the business, producing a wide range of quality smoked fish renowned for its subtle flavour.
They specialise in farmed salmon, mackerel, tuna, kippers and trout which are brined then slowly oak smoked in the centuries-old traditional manner in their artisan smoke house, by a family with generations of expertise in the fishing industry. They also specialise in smoked salmon pate and smoked mackerel pate.
The salmon and the trout are sourced from the west coast of Ireland, filleted by their experienced fish mongers, brined and then slowly oak smoked in a centuries-old traditional manner. The mackerel are sourced from the nearby fishing village of Baltimore, and take the same route as the salmon and trout, brined and slowly hot oak smoked.
Union Hall Smoked Fish recently introduced smoked salmon pate and smoked mackerel pate to their range of products. The delicately flavoured smoked fish combine with mayonnaise, a dash of lemon and seasoning to make a luxurious and delicious topping for hors d’oeuvres and canapés or simply a plain cream cracker.
Sourced from the crystal clear waters off the West Cork Coast of Ireland, Union Hall Smoked Fish brings to your table pure natural seafood, presented without additives, from Europe’s cleanest seas.
Tel: +35328 33125
Web: www.unionhallsmokedfish.com

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