Organic Smoked Irish Salmon 200 grams: Food Ireland

SeaStar has replaced the old iron stoves with stainless steel ovens, but it's still a hands-on operation. The fish are laid on stainless steel wire racks and placed into the oven. Cooking times and temperatures vary with the recipe and type of fish.

Attached to each oven is a contraption that looks like a small washing machine. But, open the top and you see wood chips smoking away. The tendrils of fragrant smoke curl into the oven and circulate round the fish for as long as 36 hours.

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The blend of wood used to smoke each fish is the key family secret handed down to Raymond and his brothers. These traditional family recipes were worked out over generations.

Pure oak smoked salmon produces a heavy, tannic taste and the fish turns too deep a colour. Lighten the oak with just the right mix of beech wood and the colour becomes more inviting, the tannins are reduced and the salmon flavour is accentuated. Add a pinch of ash wood to highlight the unique taste of Atlantic Salmon.

Before they reach the smokers, the fish have to be cleaned and filleted. This used to be done on long oak tables and the water came from a well in the local red sandstone formation. Now it's done on long stainless steel tables and the water still comes from a well in the local red sandstone formation.

After the fish are smoked, they are sliced and packaged. Most everything still has to be done by hand to guarantee that the job is done right. Vacuum packed bags are used instead of paper to help ensure purity and freshness.