@blasnaheireann Whether you're joining us in Dingle for the 1st or 17th time, Graham from Kish Fish has some great tips and tricks to make the most out of your time at Blas na hÉireann. #irishfoodanddrink #blas2024 #dingle #foodtok #backyardatblas ♬ original sound - Blas na hÉireann

🎶 Step into the Sound of Home

Killeagh is a stirring tribute to the village in East Cork, where bassist Eoin Fitzgibbon once hurled with heart and grit. The track pulses with nostalgia, community spirit, and the kind of local pride that transcends borders. It’s not just a song—it’s a love letter to the land, the parish, and the people who shaped it.

From the woods of Glenbower to the river Dissour, the lyrics evoke a landscape both literal and emotional. It’s a celebration of Irish heritage, wrapped in indie folk harmonies and poetic storytelling.

Whether you’re from Cork or just crave a deeper connection to Irish roots, Killeagh is a track that invites you to stand proud, sing loud, and remember where you come from.

🎶 ☘️ 🏐 🌲 🐟 🎻 🏡 🌧️ 🧦 🐑 📻 🔊 Killeagh by Kingfishr

---

In a country surrounded by water, you’d think we’d be obsessed with seafood.

But for years, fish was the underdog of the Irish dinner table.

That’s changing fast—and leading the charge is Kish Fish, a Dublin-based family business that’s been quietly transforming the way we eat, smoke, and celebrate Irish seafood for nearly 60 years.

At the helm today are brothers Tadgh O’Meara Jr and Damian O’Meara, continuing the legacy of their father, Tadgh Sr, who co-founded the company with Danny Hughes back in the day when fish markets were the heartbeat of the city.

🧂 From Auctioneers to Innovators

What started as a wholesale operation selling whole fish to restaurants has evolved into a full-blown seafood empire. The O’Meara brothers took over in the late ’90s, and since then, they’ve expanded, adapted, and smoked their way into the hearts of chefs and customers alike.

“We were always listening to what our customers needed,” Damian says. “If they wanted pinboned fish, we got the machine. If they wanted de-scaled fish, we built the room.”

Their Coolock facility, acquired in 2006 and opened in 2008, became the beating heart of the business. But they didn’t stop there—Bow Street stayed in the mix, and in 2016, they added a Howth location complete with a smoker and café. That move brought smoked fish back in-house, and it’s now their biggest seller.

🔥 Smoked Salmon & Guinness Collabs

Smoked salmon is Kish Fish’s crown jewel—cold-smoked, hot-smoked, and even organic. And now, thanks to a two-and-a-half-year collaboration with Guinness, they’ve launched a new showstopper: Guinness Smoked Salmon by Kish Fish. It’s available in their retail shops and through wholesale, and it’s already turning heads.

Executive chef Sean Hunter from the Guinness Storehouse was curing salmon in stout before teaming up with the O’Mearas to take it to the next level. The result? A rich, smoky, award-winning product that’s as Irish as it gets.

“We smoke all our own fish in Howth,” Damian says. “That’s our edge—we’re not importing, we’re crafting.”

🧑‍🍳 A Family Business with Big Ambitions

With around 150 staff and a turnover nearing €25 million, Kish Fish is thriving. Their products—chowders, pies, fish cakes—are made in-house and sold through retail, wholesale, and even supermarkets like Donnybrook Fair. The recent rebrand unified their look and brought sub-brands like Baily & Kish under the main umbrella, all while keeping their signature purple front and center.

“We’ve got heritage, experience, and a loyal team,” Tadgh says. “Some of our staff have been with us for 40 years. That’s what makes us strong.”

🌍 Sustainability & Support

Kish Fish is a gold member of Origin Green, Ireland’s national sustainability program. From water conservation to waste reduction, they’re not just ticking boxes—they’re building a future. With support from Bord Bia and BIM, they’ve reinvested profits and stayed self-financed, growing steadily without losing sight of their roots.

“We’re focused on our core brand and values,” Tadgh says. “Now we want to drive that forward.”

🐟 On the Menu: Smoked Salmon

Product: Cold-smoked, hot-smoked, and organic salmon
Location: Smoked on-site in Howth using oak
Price: €5.49
Available: Retail and wholesale

Award-winning, locally crafted, and full of flavor—this is Irish seafood done right.

From the piers of Howth to the plates of top restaurants, Kish Fish is proving that when tradition meets innovation, the results are delicious. Want to taste the legacy? Visit www.kishfish.ie

#IrishSeafood 🐟 #SmokedSalmon 🔥 #FamilyBusiness 👨‍👩‍👧‍👦 #GuinnessCollab 🍺 #SustainableFishing 🌱