Salmon smokehouse wins green award
A salmon smoker in County Clare has been named the Republic of Ireland's Green Seafood Business of the Year at the annual Green Awards.
Burren Smokehouse, run by Birgitta and Peter Curtin, produces premium and award winning Irish organic salmon and mackerel products. The Green Seafood Business award, sponsored by Ireland's seafood development agency, Bord Iascaigh Mhara (BIM), recognises seafood companies that are excelling in sustainable business practices.
Birgitta Curtin said: "We have made major energy savings of 29% and reduced both food waste and waste to landfill by 19%. Our investment in energy efficient equipment has paid off as well as our change in work practices and commitment to our local community, education and networking.
"Burren Smokehouse sources 100% Irish organic salmon from the west coast of Ireland and we have achieved Origin Green certification."
Sustainable practices
BIM chief executive Jim O’Toole said: "Birgitta and Peter and the entire team at the Burren Smokehouse have consistently looked at innovative ways to improve their business and this includes building sustainable practices into their operations.
"The Burren Smokehouse have not only looked at cost efficiencies but their commitment to sourcing sustainable Irish organic salmon and seafood for their products is testament to their dedication to sustainability across the seafood value chain."
The Burren Smokehouse, which has a visitor centre that attracts more than 30,000 visitors a year, was also nominated in three other categories at the Green Awards: Green Tourism & Entertainment Award, Small Organisation of the Year and the Green Food & Beverage Award.
Swedish-style smoking
Birgitta and Peter Curtin set up the Burren Smokehouse in Lisdoonvarna, County Clare in 1989, inspired by the smoking customs from Birgitta’s native Sweden and Ireland’s traditional smoking methods.
The Curtins source their salmon from sites at Clare Island and the Iveragh Peninsula on the Ring of Kerry.
The Burren Smokehouse carries out both traditional Irish cold smoking, where the temperature never rises above 35°C, and hot smoking, where temperature rises as high as 80°C.
