ORGANIC-Market.info – Online Magazine – article by Claudia Frost

Connemara Smokehouse works with pure ingredients: fish, salt, smoke, herbs, sugar, honey and Irish whiskey. Operating since 1979, the Connemara Smokehouse is the oldest in the region and works with a kiln that was first commissioned in 1946. Using traditional methods, the Roberts family has been perfecting this ancient craft from generation to generation, and their priority has always been very high quality products. The Connemara Smokehouse specialises in producing wild and organic salmon and is a place well worth a visit, to take a tour and purchase a great array of traditionally hand-prepared seafood products. The company was the first in Ireland to start producing organic smoked salmon and Gravadlax in 1997. (Picture: Graham Roberts, CEO of the smokehouse)

The Smokehouse has a great array of products: smoked salmon, Gravadlax, honey roast smoked salmon, roast smoked salmon, smoked tuna, honey roast smoked tuna, smoked tuna mousse, kippers, plain smoked mackerel, peppered smoked mackerel, occasionally smoked cod, smoked eels, hot smoked trout, wild smoked trout, smoked tuna mousse and darnes of wild and organic salmon. All their salmon products are available in wild, organic and farmed. Connemara Smokehouse has received many awards and achievements – the Bridgestone Guide Award from John and Sally McKenna for 2001 to 2010 and the Authentic Logo for 2004 – 2010, to name just a few. In February 2008, they were awarded the Seafood Specialist plaque 2008 in the retail sector from the BIM Seafood Circle Association. This offers consumers a guide to where they can purchase top quality seafood for preparation at home, and the company again held this award for 2009 & 2010. In September 2009 they were award the “Best Use of Sustainable Local Fish” by Good Food Ireland. (Picture: Smoked Salmon by Connemara Smokehouse)

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