Ireland's foremost salmon smoker processes about 25 tonnes of wild and organically farmed Irish salmon every year using beechwood chips and coarse-grain Spanish salt. The New York Times recently voted his salmon the best with a comment that 'Mr Hederman smokes fish, which is a little like saying that Steinway makes pianos', and described the flavour of his fish as 'subtle, elegant, elusive, with a tang of salt'. Gourmets all over the world order these silvery treasures from his Cobh smokehouse, where other seafood such as eel, haddock and mussels gets the same treatment

Source : Delia Online