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All our smoked products smolder over an open fire made of oak wood here on Howth pier. A craft that demands constant tending to a fire to balance the variables of weather, wood, fire, heat, smoke and time.

A Cold Smoke Fire is a curing fire. This fire is made up of Oak shavings and saw dust, creating the maximum smoke with a minimum heat. This allows the smoke to cure your salmon, giving it our distinct open fire flavor succulent and smokey.

A Hot Smoke Fire is a cooking fire. This fire is made of Oak logs and the careful balancing of increased heat in the smoke produces a gentle cooking of your fish. The distinct open fire flavor is maintained, moist and smoky. 

Oak Smoked Salmon

This fresh salmon, has been sourced from sustainable farms in Scotland. It has been hand filleted, sprinkled with salt and...

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Double-Smoked Salmon - Gold Medal Winner 2020

Double-Smoked Salmon    Blas na hÉireann Gold Medal Award Winner 2020 This fresh salmon has been sourced from sustainable farms in Scotland....

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Irish Organic Oak Smoked Salmon

This fresh Irish salmon, has been sourced from sustainable farms, in the crystal clear waters of the Atlantic, off the...

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Nicky's Smoked Salmon Pâté

Nicky's Smoked Salmon Pâté, 150g - €4.50Try our very own Smoked Salmon Pâté made right here on the West Pier...

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Bass Fillets

Bass Fillets 3 medium or 2 large for €8Please do not order online for delivery if you do not live in...

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Bass - Whole

Whole Sea Bass 3 for €10Sea Bass has been gutted by the fishmonger, so is already prepped for customers.We're delivering...

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