Sally Barnes has been preserving wild fish at Woodcock Smokery in West Cork since 1979. This is quite simply the best smoked fish we have ever tasted and we're thrilled to be able to share it with you!
Here's what Sally says about the Albacore Tuna: Originally made for my daughters who didn’t like fish at the time, I developed a strategem by cold smoking the tuna in an effort to pass it off as smoked bacon. Aside from the fact that this did indeed work, the new product created is uniquely remarkable, and one of the favourites here at the smokery. Cold smoking means that the proteins do not denature, and the fats do not seperate from the proteins which happens in the hot smoking process. This makes for delicious, firm, buttery textured fish with very light salt and a beautiful hum of beech-smoke in the backgroud. Sliced thin and dipped into garlic and ginger shoyu, or chopped into cubes with a squeeze of lime, chopped parsley, capers and an egg yolk… fab! And of course, diced and fri