Situated prominently on the West Pier of Howth’s characterful fishing port, the Wright family’s fishmongers and speciality food store is one of the oldest in the area and is now run by Mark Wright.
They proudly claim to have been smoking Irish salmon since 1893, using the same techniques of hand filleting, curing in sea salt and smoking over oak chips for eight hours. The only major change is that farmed salmon is used, some of it organic, but wild salmon is still offered when available.
Wrights have upped the ante considerably in recent years, offering an online service for their smoked salmon and an impressive range of gifts and hampers, most of which are designed around smoked salmon of course. But hampers also include bottles from the wide range of wines and spirits offered, and showcase carefully selected Irish artisan foods, including favourites like Sheridans crackers and chutneys, and Seymours of Cork Cranberry & Almond Shortbread.
If you are attracted by eye catching displays in the shop, they may well be the work of Arnaud Lepricey, who was a finalist in the inaugural BIM Young Fishmonger of the Year awards in 2014.
Originally from Normandy, Arnaud's love of fish dates back to childhood sea fishing expeditions with his dad and - although his educational background is in accounting and management - he was drawn back to the sea. Having trained as a fishmonger in both France and Ireland, he now enjoys nothing better than encouraging customers to try out different species and sharing recipe ideas - which is all good news for the many visitors to Howth who are out shopping along the pier.
