The Art of Smoking Fish…
Discover the art of smoking at Kish Fish, where traditional methods meet modern techniques. Our smokehouse in Howth crafts a unique range of smoked fish that celebrates quality and flavour.
Using the finest fresh fish
At Kish Fish, we take great pride in our smokehouse, nestled in the picturesque coastal village of Howth. Here, we transform the finest fresh seafood into delectable smoked delicacies using techniques that have been passed down through generations. Our commitment to quality is evident in every step of our production process, ensuring that each product delivers unparalleled flavour and texture.
We begin with sustainably sourced fish, selecting only the finest to ensure exceptional taste. Upon arrival at our smokehouse, the fish undergoes a careful salting process, enhancing its natural flavour and preserving its quality. This attention to detail contributes significantly to the overall excellence of our finished product.
The smoking process itself is a carefully controlled procedure. We use a combination of traditional hardwoods and modern smoking methods to infuse our fish with a rich, smoky flavour that is truly distinctive. Each batch is smoked to perfection, allowing the natural characteristics of the fish to shine through.
Finally, our smoked products are packaged with care, ensuring freshness and quality until they reach your table. Whether you’re looking for classic smoked salmon or innovative smoked fish options, Kish Fish offers a range of products that cater to every palate.
Sourcing
We prioritise sustainability by sourcing our fish from responsible fisheries, ensuring high-quality, fresh seafood that meets our strict standards for flavour and sustainability.
Preparation
Once delivered, fish undergoes careful preparation, including salting, cleaning and marinating with specially crafted blends of herbs and spices to enhance the natural taste.
Smoking
Utilising a blend of traditional hardwoods, we smoke our fish slowly and precisely, infusing it with rich flavours while preserving its natural texture and moisture.
Packaging
Our smoked fish is meticulously packaged to maintain freshness and quality, ensuring that each product reaches customers with the same exceptional taste as when it was first made.
Guinness™ Smoked Salmon by Kish Fish
At Kish Fish, our Guinness Smoked Salmon by kish fish is crafted using a unique smoking process that incorporates Guinness, enhancing the salmon’s rich, smoky flavour. The fish is carefully marinated for 30 hours and then smoked with a blend of traditional hardwoods, creating a delicate balance of taste and aroma. This meticulous process ensures that each slice of our salmon delivers a distinctive flavour, making it a standout choice for any dish. Perfectly paired with the Black Stuff, it embodies a distinct taste of Dublin.
GUINNESS™ Smoked Salmon By Kish Fish is available in individual packs that are delivered frozen to wholesale customers to ensure the quality and freshness of the fish. Café owners, caterers, hoteliers, publicans, and restaurateurs keen to showcase the tasty new product on their menus can order it directly from Kish Fish.
Home cooks can purchase GUINNESS™ Smoked Salmon By Kish Fish over the counter from any of Kish Fish’s four retail fish shops -Howth (D13), Bow Street (D7), Coolock (D17), and Avoca Dunboyne.
GUINNESS™ Smoked Salmon By Kish Fish is incredibly versatile and can be served hot, or cold, in lots of tasty ways. Whether it’s as a topping on GUINNESS™ brown bread, or boxty potato pancakes, tossed through pasta, baked in a smoked salmon jambon,or added to a quiche, the possibilities are endless!
Whether you’re running a five-star hotel, a small pub, or cooking with it at home, this smoked salmon is a perfect addition to any menu or dish. It’s versatile, full of flavour, and crafted with the same passion and care that have been the cornerstone of Kish Fish for almost 60 years.
Discover
our Café
Serving delicious fresh bites along with pastries, coffee, ice cream & more from our purpose built airstream trailer. From outside the Smokehouse in Howth Co. Dublin and now on location.
