Woodcock Smokery Products
All of our products are from fresh, wild fish caught by sustainable methods. We use no artificial chemicals or dyes, only traditional smoking methods over native hardwoods.Discerning chefs and restaurateurs have discovered the quality of our smoked fish and our products are used by, among others: Derry Clarke at L'Ecrivain Restaurant in Dublin, Micheal Quin at Waterford Castle, The Winding Stair Restaurant in Dublin, Avoca Food Hall, Richard Corrigan, and Darina Allen in courses at Ballymalloe.
Cold Smoked Pollack
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Cold Smoked Haddock
One of the sweetest of white fish, very fine and flaky and with no dye - our colour is from the smoke.
A member of the cod family with a delicate flavour and often used in recipes as an alternative to both cod and haddock.These are juicy, oil-rich, ready-to-eat, and ideal cold or warmed through. They make for delicious salads or extravagant pâtés.