This is Ireland’s oldest smokery and Frank Hederman's produce is internationally renowned.
Remarkably, it’s just one of a handful of authentic traditional timber smoke houses worldwide, with salt-cured fish being hung for smoking. Beech wood is used for its subtlety and the age-old hanging technique produces a lean and tender smoked fish that cannot be equalled in modern rack-smoking systems.
Although most famous for his smoked salmon, which is made with both wild and organically farmed fish and has won acclaim from many top chefs, Frank Hederman's range of products includes smoked mackerel (whole and in fillets, also offered with various dressings); smoked mussels in a wholegrain mustard vinaigrette; country butter, and Irish farmhouse cheeses.
He also supplies smoked oats for the smoked oatcakes made by Ditty's of Castledawson (see entry), smoked garlic, and other products including sundried tomatoes for a Hederman smoked tapenade.
Hot smoked fish is also made, by a process carried out at high temperature in an insulated kiln with a live fire; it results in a slow-cooked, succulent fish with a flaky texture.
In 2024 the Hedermans - Frank and his wife, Caroilne - launched guided tours of their facility which, inspired by Covid, had been much improved with the addition of an inviting tasting room, a courtyard and better parking. Also a lovely garden for visitors to relax in, and perhaps enjoy the delicious platefuls that are included in the tour.
The Tasting Room plates are a core part of the tours, providing an opportunity to experience the difference their very traditional process makes. Their food is classic, mostly Irish, and of course includes smoked fish… The guiding principles are authenticity and deliciousness.The Platter is a highlight, featuring smoked salmon (both cold-smoked and hot-smoked) and other fish, such as mackerel smoked whole on the bone, with delicious accompaniments including brown bread, smoked butter and simply chopped red onion, which is perfect with the salmon.
During the tour, you'll gain insights into the time-honoured process that creates genuine, handmade smoked fish and fine out what sets this smoked seafood apart from anything you've tasted before. Your guide will take you from the start of the process where the fresh fish are filleted and cured. The sides are then washed and hung in small batches on tenterhooks in the smokehouse “for as long as they need”.
After the tour, your platter of fish (included in the tour cost) is waiting for you, to be enjoyed in the Tasting Room or the courtyard with a view of the harbour. And if you choose a private tour with lunch, you can even get a bespoke smoke so you’re eating the fish or seafood straight from the hot smoker. (Anyone for smoked lobster with hot butter?)
Alternatively, they can pack a selection for you to savour elsewhere - amidst the beauty of the nearby Fota Arboretum, for example, or one of the other lovely places in the Cobh area.
This tour delivers lots of info and laughs along the way but essentially is a unique sensory experience, a journey through the art of smoking and the explosion of flavours it creates.
* Frank is also well known at local markets, notably Midleton Farmers’ Market (Sat 9-1), Cobh (Fri 10 -2) and the English Market in Cork city.
