Sally is one of the few people who still smoke fish in the traditional way. In the days before farmed salmon, smoking was essential to preserve the annual catch. 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