Aquaculture

Bord Iascaigh Mara (BIM’s) mission is to support and enable an increase in value creation of a sustainable Irish seafood sector across the supply chain, from catch to consumer. One of the most important sectors is Irish farmed salmon which is certified as organic by BIM (CQA). At retail level salmon accounts for nearly 50% of all sales.

The salmon industry has grown from these humble beginnings. Irish salmon farming conditions are unique. In fact, over 95% of all salmon farmed in Ireland are certified organic. Organically grown salmon are only fed a diet of sustainable organic feed. They are also raised in more spacious pens than traditional farmed salmon. Therefore, Irish organic salmon is considered a premium product and is sought after by discerning smokehouses and consumers worldwide.

Farming salmon is a lengthy process. The salmon eggs are hatched inland in freshwater. Approximately a year and a half after their initial hatching, the tiny fish are transferred to large sea pens, where they spend an average of 18 months and swim the equivalent of 13,000 km before reaching market size.

Oil-rich fish are an important source of omega 3 fats, which are shown to help protect the body from heart disease, improve mental skills and may play a role in helping prevent other diseases such as Alzheimer’s and some types of cancers.

 Today, salmon is smoked primarily to give it an appetizing flavour and texture. The salmon can then be smoked using both cold and hot smoking techniques, each giving very different flavours. Each smokehouse will have its own techniques and recipes, many passed down from generation to generation.