On arrival at our smokehouse, the fish are tested for quality. The salmon are then hand filleted, pin boned, iced and returned to chill. The salmon are then brought to the salting room where salt is sprinkled over the buttery flesh to allow the fish to harden.
The salmon are then gently placed on smoking racks and returned to chill. Once in the chill the surface of the flesh becomes sticky which allows the salmon to smoke easier.
After some time, the salmon are placed in our traditional smoker. Beechwood chips are lit and the magic begins.
We take huge pride in our traditional approach to the craft of our artisan smoked salmon.
At Ballyhack Smokehouse, our technique is unique and mechanical free. Everything we do is based purely on taste and good judgement.