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	Ummera For over thirty years Ummera has built up an enviable reputation for producing some of the finest smoked salmon available. They have concentrated on smoking the Wild Atlantic Salmon which are caught by fishermen as the salmon return from their feeding grounds in the North Atlantic. Their natural flavour and texture blended with our careful curing and gentle smoking over smouldering oak fires ensure that you will enjoy the finest smoked salmon.
	Smoked Salmon Anthony Creswell's Ummera smoked salmon is one of the great West Cork foods. Somehow, they manage to impart a mellifluousness to the fish, so that the taste is ever graceful, subtle, suggestive of smoke rather than strong-armed and, consequently, overpowered by it. more info »
	Smoked Organic Salmon In April 2002, Ummera was awarded the Organic Trust symbol for sourcing, processing and distribution of Certified Organic Smoked Salmon. This award enables Ummera to add an exciting new range to our long established and much sought after Smoked Wild Salmon. more info »

	In the early '70's Anthony Creswell's father, a keen fisherman, started smoking the salmon he and his friends were catching on the local rivers, the Argideen, the Bandon, and the Blackwater. After much trial and error, he perfected methods which remain unchanged today. The word spread and so the business grew. In May 1998, Anthony Creswell took over the running of the Company from his father. The smoking was transferred in October 2000 to a new custom built smokehouse, 1 km upstream of its original location on the River Argideen; this will enable Ummera to move into the next decade with the confidence that its quality will be second to none. In 2002, Ummera was awarded the Organic Trust symbol for sourcing, processing and distribution of Certified Organic Smoked Salmon. This award enables Ummera to add an exciting new range to our long established and much sought after Smoked Wild Salmon.

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	Farm salmon fiasco joins history of food scares We have a rich history of health scares, great trumped-up phony hazards that supposedly lurk in our food and environment. Cancer-causing agents, identified by the thousands, march through the media almost daily. The big ones—from electromagnetic fields to alar to PCBs and trans fats—linger for years in the public mind before they eventually fade. Sometimes whole industries are wiped out or are traumatized.

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