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In Ballyhack Smokehouse the fish are hand filleted, pin boned, iced and returned to chill until they reach 2 to 3 degrees. The fish are taken out of the chill and brought to the salting room where salt is gently sprinkled over the flesh to allow the fish to harden. We like to give the fish sufficient time to reach the required texture so that it can absorb the smoke and create a finely balanced flavour. Fish are then rinsed, ensuring that each fish receives individual attention. The salt cure acts as a natural preservative.

The salmon are then placed on smoking racks and patted gently with absorbent towels to remove excess water, then ready for the smoker. Beech wood chips are lit and the magic begins. The wood chips smoulder slowly, allowing a distinctive smoke to infuse the flesh. By using wood chips rather than sawdust, the smoke is light, clean, dust-free and cool. Beech is a milder wood, with a delicate smoke, that allows the true flavour of the salmon to sing. Where as the heavier smoke given by the more commonly used oak, can produce a less delicate taste.

The fish is smoked at a temperature of between 12 & 16 degrees for a period of two days. This slow smoking process allows a beautifully balanced taste to develop. Over time the smoker we use has built up a unique flavour, contributing to an exquisite mouth-watering delicacy in the final product. Our method is completely natural with no mechanisation involved.

Once removed from the smoker the fish are taken to the chill room where they are trimmed and allowed to cool to 2 & 3 degrees. They are vacuum-packed, labelled and ready for delivery. Place your order today and savour our unique product, prepared for your enjoyment.