Local Foraging | The Best Smoked Salmon

[@samgunmagnus4583]

Greetings Will, Sálante.. My mother calls that Treacle Scone.. Brown sugar and a touch of Molasses..

[@samgunmagnus4583]

Some soft Kerry Gold is all you you need to top that… You have created a brilliant breakfast

[@CookingWithClams]

Thank you!! It would be how I start every day if I could

[@alexsocha9379]

Thoroughly enjoy these videos where you take us to farms, factories, etc. Thanks for taking us along

[@CookingWithClams]

My favorite to make to be honest

[@cortoolei-pearson7702]

Another great one, I'm loving your holiday 😊 Thanks clams 👍

[@CookingWithClams]

Thanks for coming along!!

[@saenole66]

That was great. What a cool factory with nothing but natural and sustainable ingredients. The salmon looked delicious.

[@CookingWithClams]

They are doing something special there

[@pawshog]

OMG That looks Amazing !!! So Hungry right now..... Again your sister is Smokin' !!!!

[@CookingWithClams]

Hahaha she’s married!

[@NoleYakin]

Great stuff Will

[@CookingWithClams]

Thank you!

[@631flyrail]

Fell in love with you on KWW . Now I know who turned Aaron on to Kerry Gold butter. LOL!!! Thanks for showcasing the motherland! Anyhow, you more than hold your own with this channel. An idea maybe for next Ireland trip. When we visited the West Coast of Ireland many years ago we met some folks who were harvesting seaweed and other delights from the shores. Not sure if that is still done but with your knowledge and creativity I'm sure you could dream something wonderful up. Safe travels brother. 🙏🏽 ☘️🇮🇪🌍🌐🏝🌌🛸

[@CookingWithClams]

Did a seaweed episode last year there and one in New York a few months back

[@631flyrail]

@@CookingWithClams Awesome, I will look for it now. Cheers!

[@VernBigDaddy]

You found the Biggest Treager Smoker on earth. But it cold smokes. Great show buddy!

[@CookingWithClams]

Thank you Vern!!

[@VernBigDaddy]

@@CookingWithClams I absolutely love that you went right for the heads, frames and tails! Thank you for doing what you do!

[@carollevatino9164]

Beautiful video!!

[@CookingWithClams]

Thank you mom!!

[@franiannarone8196]

You continue to inspire ✨️

[@CookingWithClams]

Haha thank you!!

[@lbanderson40]

Oh hep again…I so love great salmon. That just looked fantastic.

[@CookingWithClams]

Thank you Laurie!

[@sureshotmcgee1085]

What a view and some good insight 🤟

[@CookingWithClams]

The views are so incredible!

[@miketorre16]

Very, very cool will!! thanks for sharing that

[@CookingWithClams]

Thank you Mike!

[@edwinroberts4653]

looked great !!! Ireland , New York , Key West All great !!

[@CookingWithClams]

Hopefully PNW soon!

[@Bluefin777]

Dude, it was cool to see the processing of the salmon. I like education with my entertainment. Keep up the good work. Thanks

[@CookingWithClams]

These are my favorite episodes to make but they do t seem to do well. But I’m gonna keep making em! Haha

[@Stan_L]

Great video! Thanks for sharing.

[@CookingWithClams]

Thanks for watching!

[@bradjones9634]

Nice! Looks awesome

[@CookingWithClams]

Thank you Brad!

[@robertmalis4493]

Great video. Well, hope you enjoy your time there with your sis in Ireland.

[@CookingWithClams]

Thank you!

[@luisgomez-i6g]

A M A Z I N G see one of my fav channel grow up that mean you are doing GREAT and different of the rest!!!

[@CookingWithClams]

Thank you! Just showing what I find interesting myself

[@CMJSC1997]

good grief that looks goooood

[@CookingWithClams]

Haha absurdly simple but huge flavor

[@zmonsterk]

Great CWC (per usual), great ingredients… smoked salmon YUM! 😋 Here on the East Coast of Australia Blackberry & nasturtium are common naturalised (exotic) species and ones I’ve been using for years. The Nasturtium buds when treated like capers ie pickled, salted or fermented produce a very similar result but hold that distinct unique nasturtium flavour. Love your work Will … 🇦🇺🇺🇸

[@CookingWithClams]

Pickled nasturtiums…. You just blew my mind

[@zmonsterk]

@@CookingWithClams mmm thought that might interest you Will ☺️

[@royjohns4962]

Thank you for this, it was very interesting

[@CookingWithClams]

I’m happy Sean was so welcoming

[@kennycarder2211]

Thanks Will for your videos, Aaron and Mad are probably not happy with you there lol

[@CookingWithClams]

Haha just wait

[@misemags.]

I'm sorry I missed you this time, Will. In Gaeilge/Gaelic, we call the blackberries sméara dubha in Conamara.

[@CookingWithClams]

Miss you mags!

[@NoleYakin]

Who would of knew Will world class cook/fishmonger

[@CookingWithClams]

Who spread that rumor??

[@RagingNana57]

A Big thank you to Mr. Sean for allowing you to tour & video Irish Seaspray's process!

[@CookingWithClams]

He’s an absolute legend

[@rumualdoviales2328]

Another amazing video! You need to get back to keywest. Aaron is missing you! Lol!

[@CookingWithClams]

Many places to be other than key west

[@meatmaster1560]

What a great experience. I love that they have a market for every piece of the fish. We often do toast with Ava ado, home smoked salmon, chives and a bit of raspberry jam- so delicious! Not the same as your gastrique but probably a close second. Delicious nonetheless! Thank you for sharing!

[@CookingWithClams]

Sweet salty fatty… what more could you need??

[@chrish4938]

Hey, Will, you've got a fish filleting machine too... named Aaron!

[@CookingWithClams]

He’s retired

[@chrish4938]

@@CookingWithClams yes! From chartering but not from fileting! Haha! Great video, Will. Thanks for taking us along to Ireland

[@maryjowohlgemuth5652]

“At the bottom of the sea with the English navy”…oh that Irish wit! What a great video; interesting, informative and lovely scenery. Ireland is such a beautiful land. My mouth is watering and I just happen to have my own blackberries in the garden. Off to get some (hopefully) Seaspray Irish smoked salmon. Thanks so much Will.

[@CookingWithClams]

Sean was an absolute legend. So nice to take us around like that

[@hitmandm6]

what a dish!

[@CookingWithClams]

So simple

[@Beardlovesdog]

safe travels Will. And awesome adventure in Ireland home to my kin on my mother side. Shea family has a long history in County Kort. I hope your flight to the big city is good with no delays. Also hopefully your brought home some Irish whisky with you. Its not as good as Kentucky bourbon but pretty dam close. LOL

[@CookingWithClams]

Haha I brought plenty of salmon home!

[@sammcvea1069]

Holly cow 🐄. Thats above and beyond. Just asking why mot butter with the blueberries Sir 😊

[@CookingWithClams]

Ahhh didn’t think of it

[@highcommander2007]

19:42 yum.. thats a restaurant dish there.

[@CookingWithClams]

I’d pay for it!

[@highcommander2007]

same lol@@CookingWithClams

[@chapixx]

I wonder what salmon jerky would taste like or some dry aged salmon ? The ideas flow at night time 😁. But yewwwwww 🤙🏾🔥

[@CookingWithClams]

I did swordfish jerky and it did not disappoint. Salmon would be amazing I’m sure

[@Fishburne-_-]

thanks for the little shot of the baddie @ 4:13, not bad Ireland!

[@CookingWithClams]

Haha you mean that loaf of bread?

[@buddkhang2183]

When that oven door opened its was nothing but sinister laughs unnhuuuhahahaaahaaahaaa

[@CookingWithClams]

Hahaha

[@markroper9269]

Awesome video! He said 26 degrees......is that Fahrenheit. That is COLD smoked!! Do they leave the salt on or clean it off after it sits overnight? Next time I do smoked salmon I might add the berry component.....next to sour cream and dill.....could be excellent!! Have a great weekend!! Those cows look suspicious.....stay frosty!

[@CookingWithClams]

Celsius and they wash the salt iff

[@tommytsadventures]

What a beautiful scenery and an amazing place. Love the tour of the Irish Sea Spray smoke house. Thanks for bringing us along Will. Another amazing dish!

[@CookingWithClams]

Thank you for watching

[@mc-nar]

Crime Pays but Botany Doesn’t vibes at the beginning with the foraging haha

[@CookingWithClams]

Ha

[@joncarter3817]

Very nice take on a favorite. I ran a value added salmon company for several years and the Irish salmon is wonderful but the plant you toured takes it to the next level. Do a smoked salmon pasta - I would enjoy seeing your take on it. Thanks for a pleasant visit to Ireland!

[@CookingWithClams]

I’ll keep it in mind

[@PSSKDerby]

Great video Will! What an awesome tour of the Irish Seaspray smokehouse factory. I love me some lox. I need to wipe the drool off my face. That looked so delicious! Thanks for sharing!!!

[@CookingWithClams]

So simple yet HUGE flavors

[@RagingNana57]

Getting off work after a rough work day to a notifcation to your content is one of the best ways to chill, get an excellent recipe & enjoy the views! Thaks for sharing Will!

[@CookingWithClams]

Dang that’s a nice comment, thank you

[@johnnyvee9486]

Awesome! So great that you showcased Sea Spray Smokehouse, a company that cares about what they're doing and making a great product. Mr Sean was so proud to show you around. We need more of those! I was surprised that you keep running into those cows and the fact that the Nasturtium leaves were edible and added so much to the dish! And how sweet is your sister?!

[@CookingWithClams]

Sean cares ALOT the man was very proud for good reason. An amazing peoduct

[@stevenfischer5392]

What a great video! I'm ordering 4 of the 4oz packages from seaspray! I love smoked fish! Sean runs a tight ship over there. He's very into his product being the freshest,and cleanliness of everything. I enjoyed it and am going to enjoy the product soon hopefully! I looked the company up and they have only 1 5star review! I'm so impressed with them from your video I'm going to have to leave another 5star speaking on Sean's tour he gave you! Is there a promo code? I seen they have a place at checkout to put 1 in.. Thanks again Will and safe travels!

[@CookingWithClams]

I didn’t happen to get one from Sean

[@jenmcpena5857]

❤️

[@CookingWithClams]

❤️❤️

[@american_dane]

Two things I love Ireland and Salmon. Great stuff as always. Keep up the stellar work

[@CookingWithClams]

Thank you Dane!!

[@randyruney5704]

Love the video as always. Are those rods & reels on the wall useable or collectible. Very cool either way.

[@CookingWithClams]

Busted old rods for decoration

[@simpleman2]

✌️

[@CookingWithClams]

🤌

[@DonGrigorianFishing]

Hi Will I love your recipes bro! Good work 🙏🏼👍🏼

[@CookingWithClams]

Thank you Don!

[@danskaff8977]

ow, who new!

[@CookingWithClams]

Apparently everyone in Ireland

[@oaeast4642]

yewww

[@CookingWithClams]

Took the word outta my mouth

[@lelobatun6305]

Sounds and looks good! You're a King Will!

[@CookingWithClams]

Lelo!!!

[@GoatRoper911]

Very nice Chef. Is that a hotel you are staying in?

[@CookingWithClams]

Not a hotel, a house on the lake

[@GoatRoper911]

It is very nice. I am thinking about moving back to EU, you put Ireland on the map for me. i love that they speak English. I lived in Italy and stayed i Romania and it is stressful not speaking the language and it cuts you off from the people.@@CookingWithClams

[@xPopee]

Auto like 👍

[@CookingWithClams]

Thank you!!

[@Allirys]

What a beautiful day! The dish is amazing and I had similar on Chile. Salmon is one of the best for smoking. Glad to see you and sys happy. Love the cows!

[@CookingWithClams]

I couldn’t believe there was no sugar

[@jimcathcart5116]

They are more afraid of you than you are of them. Man Up

[@CookingWithClams]

The Irish?

[@veshalgopaul4997]

I thought you would go fishing before you leave 😔

[@CookingWithClams]

Last time I did, If you haven’t seen that episode

[@jorgeferrer7319]

Will who is the pretty lady seating at the bench right after you come out of the bakery?

[@CookingWithClams]

I’ll have to check? Probably my sister??

[@jimcathcart5116]

Send him sea salt from the key west salt flats

[@CookingWithClams]

Haha I think their water and Portugal’s is cleaner

[@kjewell91]

Mulberrys?

[@CookingWithClams]

Bramble or wild black berries but I’m sure they have many names