As the oldest smokehouse in Connemara, it prides itself on preserving the ancient Irish flavors that have been cherished for generations. Traditional recipes and time-honored beechwood smoking methods, handed down through the years, create smoked seafood that looks, tastes, and feels sensational.

The Connemara Smokehouse sources only the highest quality wild and organic salmon, tuna, mackerel, trout, and herrings from the wild Atlantic Ocean, just yards from its door.

Traditional Process, Purest Harvest, Finest Results

From the clear blue waters of the Atlantic, the smokehouse selects the purest fish, employing meticulous, all-natural traditional methods to deliver exquisite smoked seafood to the plate.

Each step of the process is executed by hand, from rapidly cooling and gutting the fish to cleaning, hand-filleting, and boning. Generational Expertise: Methods handed down through generations ensure that every piece of smoked fish retains its authentic essence, natural taste, and original color.