In 1893, the Wright family began smoking Irish Salmon. The craft has been passed down through the generations and little has changed. We still fillet the fish by hand and cure using only natural sea salt. We then smoke each fish for eight hours using pure oak chippings which give our products it’s world renowned flavour. Due to conservation of our wild salmon stocks, Wrights of Howth have now moved to producing Organic Irish Smoked Salmon for which we have won the Great Taste Award 2016/2017/2018 and 2019 and The Blas na hEireann 2019 Award.