Casey's Fish Products

Bill Casey is one of the iconic producers of this country.  He has been making smoked salmon for over 30 years and is one of the original artisans who drove the culinary reputation of Ireland forward. Today, we can thank producers like Bill for inspiring the wealth of new artisans now in existence. These original trailblazers formed the backbone of the artisan movement who shaped the gourmet boundaries of the Ireland we know today. Bill Casey was singing the ethos of Good Food Ireland long before the brand ever existed!  And for that we are grateful and hugely respectful.

Shanagarry Smoked Salmon is produced in the small village of Shanagarry, on the shores of Ballycotton Bay. Wild salmon was originally used, but now the smokery uses organically farmed fish sourced through Irish Salmon Producers Group. Fish are farmed in the Atlantic Ocean on the West Coast of Ireland. The waters here are clean and unpolluted, and have a strong current which runs through the salmon cages which ensure that the fish are firm of flesh and rich in taste.  For the smoking process, whole fillets of fish are first salted, then smoked over a mix of food safe oak and beech chippings from the UK. Salting and smoking was the original way of preserving fresh fish back when refrigerators had not been invented. But the tradition has continued and helped to create one of the most luxurious and famous Irish foods imaginable. Smoked Salmon from Ireland has a global reputation of excellence. 

Salmon smoking involves low temperatures, known as ‘cold smoking’, which means the flesh is not cooked, but cured.  This gives the familiar translucent amber slices of salmon we all know and love.  Bill is a long time fish smoking expert, who knows the perfect balance of smoke and salt, and intuitively knows when each fillet is at its optimum best.  After smoking, the fillets are pin boned and vacuumed packed.  Bill supplies his salmon unsliced by the side to the catering industry, which gives it a longer shelf life and in half sides through the shop at Ballymaloe House and Cookery School.  Myrtle and Darina Allen have been long time fans,  and pioneered the promotion of this wonderful product right from the word go.  You’ll also find it on the menu of some other prestigious establishments too, including restaurants in Dublin.  Shanagarry Smoked Salmon is also exported to the continent. 

Contact Details

To Contact a Member Directly, please click on the email or website below

Shanagarry
Midleton
Co Cork
+353 (0)21 4646955 / +353 (0)86 2544077
Email: smokiecasey@gmail.com

 

Print this page »