Fishing for Irish Tuna is such a seasonal thing: three/four weeks at the end of the Summer. A busy time, keeping us mad busy, processing and storing a year supply of our most popular & delicious “Gannet’s Sashimi of Smoked Tuna”. Make hay while the sun shines…
You have got to taste this… a sweet & delicious alternative to Smoked Salmon: “Magnificent…” (Phillipe Farineau, Executive Head Chef @ Ashford Castle)
FLAVOUR: Salty, Smokey TEXTURE: Delicate & Oily
ORIGIN: Trawl and line Caught off Irish Coast
SUSTAINABILITY: Eat More (more info)
COOK IT: Ready To Eat, Slice thinly and serve.
STORAGE: In your fridge, check best before date. Defrosted, not suitable for home freezing.
How to Cook It
For some tasty Smoked Tuna recipes head over to your favourite search engine (Google, Bing, DuckDuckGo) and try popping in some of these suggested ingredient combinations:
Smoked+Tuna+Nicoise —– Smoked+Tuna+Pasta
You will get a great list of search results at all different skill levels.
Find one you are comfortable with. Cooking should be enjoyable!
Fresh fish is what we built our business on, so we suggest you enjoy your fish as soon as possible. Keep in mind it is best practice to consume your fish within three days. Keep it at its best by storing in in the coldest area of your refrigerator, with crushed ice if available. Not suitable for freezing.