What the reviews say...

BBC Good Food Magazine

"ULTIMATE SMOKED SALMON - We really loved the gorgeous deep colour, fine flavour and superb meaty texture of this smoked salmon. Ummera Smoked Irish Wild Salmon can be delivered anywhere in the world with a personalised message (allow 48 hours to the UK). This small family business from West Cork lets the salmon taste predominate with a gentle smoke, a light hint of sawdust (oak) and very little salt."

Decanter Magazine

"Special Salmon - The best smoked salmon I've tasted in the past 12 months was at the Organic Food Festival in Bristol where I discovered Ummera Irish organic smoked salmon. Having specialized in wild smoked salmon, the company initially refused to do farmed salmon until it could be sure of producing it to its own high standards. The fish are reared in exposed sites off the west coast of Ireland and in much less crowded conditions than are normal. There is no routine use of antibiotics or chemicals and the fish are fed an entirely natural, organic diet. Best of all it tastes fantastic."

Country Living Magazine

"The Wild Side - Irish Smoked Wild Atlantic Salmon has been adopted as a special product by Slow Food Ireland, which is campaigning to protect dwindling wild stocks and support the country's artisan smokehouses and fishing communities. Irish wild salmon undertakes an epic journey from the rivers to the cold waters of the north Altantic and back, but such a majestic, seasonal fish needs careful handling. Specialist producers include Ummera Smoked Products in County Cork (00 353 23 46644; www.ummera.com) which offers an oak-smoked salmon of impressive subtlety and balance, as well as a succulent smoked silver eel."

House & Garden
Georgina Cleeve
"Carefuly cured and gently smoked over smouldering oak fires, this wild Atlantic salmon from Ummera on the west coast of Ireland has a superb flavour and a melt-in-the-mouth texture. The Inchybridge Smokehouse, on the Argideen river, is committed to sustaining the environment. It offers a worldwide delivery service, often overnight"

Bridgestone Irish Food Guide
By John and Sally McKenna
"....Anthony Creswell's superlative smoked wild salmon is for many people the finest smoked fish one can buy. His smoking manages to strike a perfect balance - an aura of smoke which goes beyond the note of a cure but doesn't develop into the over-powering blanket of flavours some fish smokers adopt.

The expertise creates a fish which remains moist and lissom, with all the natural oils of the wild fish still in evidence, whilst enjoying all the flavour elements of a comprehensive smoking.

This is textbook work, the perfect alliance between fine fish and the complex, mysterious magic of wood smoke, and it creates a fish which is always special.

The Ummera ordering service has always been extra efficient, and you can place an order via their web site....."

".....Ummera smoked salmon is so good, so true in flavour, so sybaritic and satisfying that the first day you eat a slice is assuredly one of the best days of your life....."

Country Living Magazine... U.K.
"THE WILD IRISH. Ummera ..... is not just another supplier of smoked salmon. What makes it special is that it offers WILD Salmon and there is no mistaking the difference in taste and texture between wild and farmed."

Eating Well Magazine... US
By Susan Stuck
"By a happy chance, I've stumbled upon the place where they make the best smoked salmon in the world – at least the best I have ever tasted. At Ummera they smoke only wild Irish salmon, believing that farmed fish lacks the proper flavour and supple texture. The exact technique is a secret, but Anthony (owner) gives me a clue to Ummera's unctuousness".

We use a light smoke with a light hit of sawdust (oak) and very little salt. We want the salmon taste to predominate.' The operation is small, and the Creswells plan to keep it that way: 'We don't want to get big and lose control of the quality.'