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, 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 16 to 20 hours. It is smoked in an aromatic smoke from a slow burning ﬁre of beech 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. The Connemara Smokehouse obtains its wild salmon locally. All the ﬁsh used in our products are harvested from the pure, rugged Atlantic waters.