In 1893, the Wright family began smoking Irish salmon. The craft has been passed down. We fillet the fish by hand and cure using only natural sea salt. We then smoke each fish for eight hours using pure oak chippings, giving it its famous flavour.
About Us
In 1893, the Wright family began smoking Irish salmon. The craft has been passed down. We fillet the fish by hand and cure using only natural sea salt. We then smoke each fish for eight hours using pure oak chippings, giving it its famous flavour.
Location
Gallery
Product Ranges
Live/fresh shellfish, smoked fish producers, wholesale retail export.
Distribution
Retail/export
Awards
The Great Taste Award 2016/2017/2018 and 2019 and The Blas na hEireann 2019 Award.
Tags
Seafood