In 1893, the Wright family began smoking Irish salmon. The craft has been passed down. We fillet the fish by hand and cure using only natural sea salt. We then smoke each fish for eight hours using pure oak chippings, giving it its famous flavour.
Live/fresh shellfish, smoked fish producers, wholesale retail export.
Contact: Mark Wright
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Tel: +353 1 6586117 | Email: firstname.lastname@example.org
| Unit 93 Newtown Way,
Malahide Road Industrial Estate, Dublin 17