We visited Frank Hedermans a smoke house established in 1982, It is the only traditional timber smoke house in Ireland where fish are hung for smoking. Frank Hederman, its founder, has been smoking salmon in this way for 30 years. Decades of smoking have created a sticky black surface of tar on the wooden boards of the smokehouse and the unique atmosphere that contributes to the distinctive character and flavour of the fish produced here. The smell of wood is dense and the fish shine from the back of a tar black room where they are slowly smoking.