We think that the classy confident flavours, texture and tastes exuded by the smoked fish products from Duncannon Smokehouse can be attributed to a simple fact: this family firm have been smoking fish for more than forty years now, and every slice of oak smoked haddock or organic smoked salmon or cold-smoked trout shows not just expertise, but experience, the experience of a business started originally back in 1974. In truth, that classy confidence is evident in everything Kai and Lee Ronan’s firm does – the packaging and graphics are superlative, the sourcing is meticulous, and the flavours are subtle, with the use of smoke deftly controlled to give the fish a blessing of smoke rather than a blanket of smoke. It’s no surprise that the Great Taste Awards have been coming their way, and it’s no surprise that restaurateurs in the South east seek out Duncannon fish for their menus. Visit them at their New Ross shop, or buy this splendiferous fish online.
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