For those of you who didn’t click through to the iFoods blog with our interview, I am embedding it here for all to see!
[…] Anthony Creswell met us at Ummera Smoked Products in Timoleague and gave our visitors a run through the process of smoking salmon. Anthony is fairly confident that we don’t need to go to Norway or Scotland to trace the roots of fish smoking in Ireland. “Smoking to preserve fish caught in times of plenty would have been practised all around the coast. All you needed was salt, which we did import in large quantities. Of course the smoked fish they produce then was quite different from this. It would have been extremely salty and much drier to last through the winter months. They’d eat it when there was nothing better to be had.” Happily, the same could notÂ be said of the Ummera smoked salmon and gravad lax that Anthony treated us to! […]
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