Clarkes Salmon Smokery

The Clarke family in Ballina have been synonymous with wild Irish salmon since Jackie Clarke first set up business in Ballina in 1945. A family run concern, now managed by a second generation of Clarkes, ensures that the traditional values from which it started are maintained and carried on.

With the river Moy close by, Clarke’s seafood business had a plentiful supply of wild salmon. The tables of Ballina’s residents were well served by wild salmon from Clarke’s. Indeed, contact with fish markets in Dublin and beyond were established and fresh wild salmon was shipped to Billingsgate, Liverpool and Manchester.

Organic Smoked Salmon
Organic smoked salmon is another innovative product for Clarke’s Salmon Smokery and one which connoisseurs of good food appreciate. To meet Organic Trust certification, the Clarke brothers had to ensure that all requirements of the Organic Trust were met. Combine this with a HACCP and quality management system and the Organic Smoked Salmon produced is to a meticulous high standard and quality. To qualify as organic salmon they must be fed from sustainable and non GM resources. This means that their nutritional requirements closely resembles their natural environment. Importantly, the use of chemicals, growth promoters and anti-biotics in organic salmon production is not allowed. The farming procedures adopted by the farm are more environmentally friendly. For example the use of herbal remedies to combat the occurece of sea lice. After smoking they have a firmer texture and more natural soft pink colour, making them the current favourite of good food enthusiasts.

O’Rahilly Street
Ballina
Co.Mayo

Website: http://www.clarkes.ie