The great challenge, when facing the ever-growing threat to fish stocks in the wild, is to find ways of producing sustainable, high quality alternatives that will ease demand on threatened species and themselves be environmentally friendly. No easy task, but Clare Island Organic Salmon - which is located in Clew Bay, six miles off the Mayo coast is an encouraging success story.
Produced at the world's most exposed salmon farm, in pure Atlantic waters where winter storms lasting for days can produce waves over ten metres, and the strength of the tidal exchange constantly provides strenuous exercise, Clare Island organic salmon is renowned for its superb flavour, lean flesh and firm muscle texture.
Certified organic since 1997, the feed is made in Ireland, from natural organic and GMO-free ingredients, and the huge nets below the exposed cages hang in up to 30 metres of water and are big enough to allow the fish to shoal naturally and control proximity to each other.
These conditions explain the consistently excellent quality that makes Clare Island salmon an ingredient of choice at leading restaurants (where you'll often see it named on menus), with discerning shoppers - and also top fish smokers like Kinvara, Belvelly Smokehouse, Ummera and the Burren Smokehouse.
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