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! Delicious served raw, thinly sliced as a carpaccio, with a squeeze of lime and some peppery Ligurian olive oil. White fish have a low fat content, and would be very traditional in a northern European diet. The flavours tend to be more delicate, and most lend themselves to a gentle, cold-smoke.