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Health, Environment & Sustainability

Local organic salmon - Local dulse (seaweed)
Collaboration for sustainability - Regular health checks

We like good food and we are very conscious of humanity's impact on the planet. What do we do about it all?

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Health & Environment copy: Welcome

We like good food - we like it to be healthy!

Salmon is good for you - it is high in Omega 3 fatty acids which are associated with better heart and joint health and better cognitive functioning. 

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We use local Glenarm Organic Salmon. "Organic" means it is produced and monitored according to strict criteria:​

  • Low density - space to swim 

  • Fed with certified organic fish feed (sustainable fish products, certified organic vegetation, no GMOs, no animal protein)

  • Segregation from other fish farms

  • No prophylactic use of antibiotics

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Also we smoke all our products with simple natural foodsafe wood smoke. We do not add anything - no liquid smokes, paints or dyes, no additivies of any kind.

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Common concerns about smoked salmon are related to salt content and PAHs, so we've tested ours to make sure we're in the safe zone:

  • Salt - Smoke-roasted (cured, hot-smoked and cooked) salmon is lower in salt than the cold-smoked (cured, and raw) variety. Salt acts as a preservative, but cooking reduces the need for it. However, higher salt levels allow a longer shelf-life. We have deliberately chosen to keep our salt levels low, and our smoke-roasted fish have a 10-day shelf-life. We could extend this if we added more salt, but we'd rather not. 

  • PAHs - Poly aromatic hydrocarbons are produced in cooking and particularly when fat burns

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Health & Environment copy: FAQ
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