You’ll find the Connemara Smokehouse right on the water’s edge at Bunowen Pier, in the heart of Connemara between Roundstone and Clifden. It’s the longest established smokehouse in the area and one of the few remaining specialising in wild smoked salmon. Wild salmon is caught locally; organic comes from Clare Island, off the west coast of Mayo. They also specialise in Irish smoked tuna and gravadlax.

The first step in the smoking process is filleting. Owner Graham does all the filleting by hand. Bones are removed and the fish is washed to remove any loose bones. Refrigerated for an hour or so to allow the water to drain off, it’s then ready for salting and smoking. Beechwood is used for the smoking process and the smoke is fanned through the kiln for about 8 to 10 hours. The length of the smoking process depends on various factors, including the weather and Graham decides when it’s ready! It’s then left in the cold room for 24 hours before slicing.

Some of the fish is sliced by hand and some by machine – but with Graham slicing, it’s impossible to tell the difference. He can slice between 25 and 30 sides in an hour! Connemara Smokehouse produces several delicious products, including roast smoked salmon. The fish is slowly smoked using a hot fire to give a cooked salmon texture. Hot smoked salmon is also available with honey roast flavour from a home marinade.

Gravadlax is also produced here, made in a unique way with fresh salmon marinated with sugar, salt, dill and Irish whiskey. Connemara Smokehouse Wild Tuna is caught by the line-fishing method and is lightly cured and smoked or marinated in honey. Many of these products have won awards over the years, and you’ll see why on the first taste.