Connemara Smokehouse is one of the few remaining that specialise in wild smoked and organic salmon from Clare Island off the west coast of Mayo. Graham Roberts does all the filleting by hand – 40 to 50 fish an hour – ready for smoking. The family business opened in 1979, they also specialise in line caught Irish smoked tuna and gravadlax. Tel: 095 23739, [email protected],
Irish Examiner Weekend by Darina Allen-foodfile 28/3/09