Glenarm Organic Salmon for Butler's Pantry in Dublin

Butler's Pantry in Dublin, a specialist in tasty homemade meals, snacks and desserts, has announced that it is now stocking Glenarm Organic Smoked Salmon.

The pantry has 11 shops in Dublin and Wicklow and is among the Republic of Ireland's most successful and respected food businesses. It has a longstanding focus on using only the finest Irish artisan food.

Glenarm Organic Salmon, based in county Antrim, is the only salmon producer in the Irish Sea. The business supplies fresh and smoked salmon to customers across the globe including major retailers such as Fortnum and Mason in London.

The Northern Irish company, founded in 2008, is also at the forefront of developments in sustainable salmon rearing and as a result produces fish to the very highest welfare and environmental standards. This ensures the finest salmon and salmon products for customers.

Fish destined for smoking are produced in the crystal clear waters of the Irish Sea in Glenarm Bay and Red Bay off the Antrim Coast and are processed to individual customer requirements.

The company smokes salmon sides in a small local smoke-house, over smouldering oak and beech wood chips, using a unique 100-year old traditional recipe and applying time honoured smoking methods.

The smoked salmon is then rested before packing to produce a delicate yet complex flavour. Each salmon is first hand filleted to ensure the finest cuts and to reflect respect for the king of fish. Then, after smoking, each side is hand trimmed and sliced resulting in succulent prime smoked salmon slices with a fragrant yet subtle smoky oak and beech.

Glenarm Organic Salmon also offers full traceability of each salmon from the day it is processed right back to where and when it was hatched. The business is accredited by the Organic Food Federation and Bio Suisse as organic salmon producers.

Salmon is reared in the vigorous and pristine waters of the Irish Sea and the salmon is reared free from chemicals and medicines at all stages of production. Fish for smoking are hand selected, to individual customer orders, from the weekly harvest and packed separately from the other salmon destined for processing as fresh product.