Sally is one of the few people who still smoke fish in the traditional way. Once all salmon was wild and smoking was used to preserve it. Wild salmon is remarkably different in flavour from the farmed fish that is widely available nowadays. The smoking process then would have been much more thorough than it typically is today. Sally's fish have a drier, firmer texture and are less oily than farmed industrially smoked salmon.
Castletownshend, West Cork