A Milestone of Locally Sourced, Fresh Seafood from the West of Ireland
Clarkes Salmon Smokery is celebrating 75 years in business this year. The family-run business will be marking the milestone with a special celebration day taking place at the premises, O’Rahilly St, in Ballina on Friday the 14th February from 9am to 6pm.
John Clarke says, “We are really excited to be celebrating 75 years in business. We have come a long way since our father opened in 1945 and we have evolved over the years continuously improving our systems and processes. There is so much history to our company and we continue to incorporate that into everything we do, but are also consistently improving and moving forward. We also have a partnership with BIM and are part of the Taste the Atlantic trail. We work closely with local producers ensuring that our salmon is guaranteed fresh, high quality produce.”
The Clarke family have been synonymous with wild Irish salmon since Jackie Clarke founded the business in 1945. A family business, now managed by Jackie’s son, John Clarke, ensures that the traditional values from which it started are maintained and carried on. Clarkes have combined their expertise working closely with Irish salmon producers to ensure their salmon is consistently of the highest quality. As a result, Clarkes previously received two awards at the Blas na hEireann Irish Food Awards; Bronze for Irish Organic smoked salmon, and Silver for Barbecued Organic Salmon.
The Smoking process that Clarkes uses has been refined over the years but the process is still the traditional one. Jackie has handed the secrets of the preparation of salmon smoking down to his sons. The recipe for succulent smoked salmon means close consideration is given to the duration of the curing, drying and smoking process. Real oak wood shavings are used, and the salmon are slow smoked over these delivering on Clarke’s unique wholesome taste of Irish smoked salmon.
All are invited to attend the celebrations in partnership with Taste the Atlantic Trail. Local chefs will collaborate to produce some tasty bites on the day along with entertainment, spot prizes and an opportunity to learn about the history of the business.
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