“Mr. Hederman smokes fish,which is a little like sayingSteinway makes pianos”
Johnny Apple, New York Times
Time is of the essence. And skills, experience and intuition of the smoker play a fundamental role. Frank Hederman has been smoking salmon daily for 30 years.
Provenance is also at the heart of our food-making. Irish sea conditions and husbandry are the best in the world, producing smoked fish with lean, muscular tone.
Our timber smoke house is the only authentic one in Ireland where fish are hung for smoking. It makes all the difference to the texture and fine balance of flavour in our fish.
© 2013 Frank Hederman