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Silky in texture and delicately flavoured. The salt is not overpowering and there is just enough smoke to highlight the fish’s natural perfume.
Duncannon was started in 1974 by the late Frank Ronan, a butcher and fish lover, who decided there were too many butchers in New Ross (Co.Wexford) already and it was time to try something else. Today, the smokehouse is run by Kai Ronan and his wife Lee. The process is simplicity itself. The quality comes not from complication, but from care.
Salmons are filleted by hand and then each pinbone painstakingly removed. The cleaned sides are salted and left for four hours before being washed and placed in the smoker for 12 to 14 hours, depending on their size.
The recipe isn’t the only thing that hasn’t changed much in the past 50 years. The big AFOS smoker is the same one Frank Ronan installed when he started the business.
