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), and garlic and 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.
Frank is well known at markets, notably Midleton Farmers’ Market (Sat 9-1), Cobh (Fri 10 -2) and the English Market in Cork city. In the UK both Fortnum & Mason and Selfridges stock Hederman produce.
It’s also available by mail order and from their shop, which is well signed on the main Cobh road (phone for opening hours).
