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.
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.
