History and Mission of Clarke's Fish Exports Ltd, Ballina, Co. Mayo
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 the second generation of Clarkes, ensures that the traditional values from which it started are maintained and carried on.
Blessed 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.
Share the Magic & Tradition of Clarke's Oak Smoked Irish Wild Salmon
The move into salmon smoking was a natural progression and one which proved popular with tourists and locals alike. The smokery is located in Ballina's main thoroughfare and in close proximity to the River Moy. Given the prolificacy of the salmon catches on the Moy a ready supply of the finest salmon was at hand for smoking.
Nowadays, wild salmon is sourced from Malin head in the north to Mizen head in the south. As wild salmon is commercially available in June and July it makes for a busy period to ensure that the smokehouse requirements for the year are met. At Clarke's our singular focus is to help you share in the magic of this very special experience.
Rich in Tradition
The smoking process 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 four sons. The recipe for succulent smoked salmon means close consideration is given to the duration of the curing, drying and smoking process. Real Irish oak wood shavings are used and the salmon are slow smoked over these delivering on Clarke's unique wholesome taste of wild Irish smoked salmon.
Gourmet Innovations
Additional lines with a gourmet theme were added in recent years and they now live up to the reputation that Clarke's wild Irish smoked salmon has established. Among these new lines are barbecued salmon, smoked trout, smoked mackerel, smoked halibut, flavoured smoked salmon and organic smoked salmon. Plenty of variety indeed, and guaranteed to be a topic of conversation when serving them at a dinner party!
A Professional Approach
Today the four Clarke brothers (John, Dara, Kevin and Peter) have a wealth of salmon smoking and customer service experience behind them to deliver a consistent taste of smoked salmon to customers throughout the world. Indeed, with a Clarke hand involved at every step of the process it is clear why the quality of product is second to none.
The Clarke family can assure you of their personal attention to your requirements and endeavour to deliver only the best product available – to your satisfaction. Not a difficult job given that we benefit from over 50 years experience!
Find out for yourself what makes Clarke's traditional oak smoked salmon different and start a taste journey founded on traditional family values!
