Description
Finest Smoked Salmon.
We source our superior farmed salmon from the pristine waters and fast flowing tides of Northern Ireland’s Antrim and Scottish coasts. Using our 100 year old Ewing family recipe, we cure and smoke them over smouldering oak smouldering oak and beech wood for a distinctively soft, mellow flavour.
The Ewing family fishmongers, supplying the people of Belfast with the finest seafood for 100 years.
Walter Ewing has been curing and smoking fish since he was a boy – just like his father and grandfather before him. Since 1911, Ewings has been selling its finest quality fish from their shop in Belfast’s Shankill Road. Today, their smoked salmon is a favourite among many Michelin starred chefs and this traditional family run fishmongers is just as passionate about the quality of the fish they sell and importance of the fishmonger’s skill.
“Our salmon is different for two reasons. Because it’s raised on fast flowing tidal waters, it has a firmer texture. And because we smoke it to our own unique recipe, it has it’s own distinctive delicate yet complex flavour.” – Walter Ewing.
Belfast Shankill Road Shop 1911. Still the original site and still serving the people of Belfast for over 100 years.
