The Smoking Process
The raw materials used to make Connemara Smokehouse Smoked Seafoods are subjected to meticulous scrutiny, where every step is of the utmost importance in producing a perfect end result. When the fish has reached the ideal weight for smoking, it is harvested from the sea, rapidly cooled, gutted, cleaned and hand filleted and boned.
To add to this assurance of quality, Graham fillets the fish by hand, which allows him to monitor every single fish that passes through our Smokehouse. The whole process is conducted quickly, hygienically and under strict control, in order to retain the fish’s fine taste, freshness and natural colour. Then salt is sprinkled by hand over the fillets. After 8 to 10 hours it is rinsed off with fresh water and placed to smoke and dry for a further 8 to 10 hours. It is smoked in an aromatic smoke from a slow burning fire of wood-shavings.
This adds an exquisite taste, gives the delicate colour and results in a mouth-watering experience. The recipe used, and timing of the process, vary according to the size, desired taste, and fat content of the fish.