All of the fish are filleted by hand, which ensures minimal bruising, and then pin boned by hand. The boned fillets are then dry salted for several hours. Our Irish Salmon, Trout and Haddock are then transferred to racks and the smoking process begins. This can take between 7 and 12 hours. Once the smoking has been completed the fish are removed from the kiln and chilled.

media-smoking-bone-pick

All of the fish are filleted by hand, which ensures minimal bruising, and then pin boned by hand.

media-smoking-dry-salt

The boned fillets are then dry salted for several hours. Our Irish Salmon, Trout and Haddock are then transferred to racks and the smoking process begins. This can take between 7 and 12 hours.

media-smoking-oven

Once the smoking has been completed the fish are removed from the kiln and chilled.

Kai and Lee Ronan are doing it right at their lovely fish shop on Wexford Street in New Ross. This spotless shop might have the appearance of being brand new, but this is a forty years old business with a history of supplying fish to some of the best restaurants and hotels in the South East. Take a trip to Michelin-starred Lady Helen room in Mount Juliet and it’s Ronan’s fish you’ll be eating — the business is one of Mount Juliet’s oldest suppliers."

Eamon Barrett

The McKenna Guide