Woodcock Smokery was founded by Sally Barnes, Ireland’s only entirely wild fish smoker. For over 45 years, Sally has championed wild fish, slow food, and sustainability from her base in rural West Cork.

We’re nestled in the hills outside Castletownshend, near Skibbereen in West Cork, Ireland - a stone’s throw from the Atlantic Ocean that inspires and sustains our work.

Unlike most producers, we work exclusively with wild fish and use only natural, time-honoured smoking techniques. No shortcuts, no additives - just skill, patience, and respect for the fish.

We traditionally smoke wild Atlantic salmon, hake, pollack, haddock, and other native species when available. Seasonality and sustainability guide what we prepare.

Yes - Woodcock Smokery has never worked with farmed salmon. We believe in honouring wild fish and supporting small-scale, sustainable fisheries.

We fillet and cure each fish by hand, using only natural salt. The fish are then cold or hot smoked in our wood-fired kiln, using food grade beechwood from Germany. This slow process produces clean, honest flavour.

Cold smoking preserves fish without cooking it - producing delicate texture and depth of flavour. Hot smoking both cooks and smokes the fish, resulting in a firmer, flakier product.

Never. We only use wild fish, salt, and smoke.

You can buy directly from our online shop, at selected festivals and events, and from a handful of trusted stockists in Ireland and beyond.

Yes - we deliver across island of Ireland and Europe. For international shipping, please check details at checkout.

Unfortunately due to Brexit, we cannot deliver to the UK.

Yes - our full-day courses with Sally Barnes are hands-on masterclasses in traditional smoking. You’ll learn everything from filleting to curing to smoking, with techniques you can replicate at home.

You’ll gain a deep understanding of wild fish, traditional smoking methods, and sustainable food practices. By the end of the day, you’ll have smoked your own fish to take home.

All upcoming courses, pop-up lunches, and special events are listed on our events page. Spaces are limited, so early booking is essential.

Yes - West Cork is full of thoughtful, family-run places to stay. We’re happy to recommend local B&Bs, guesthouses, and inns. Visit our guide for places to stay and visit here.

Most supermarket salmon is farmed, intensively produced, and chemically treated. Our fish is wild, natural, and prepared with care - reflecting the flavour of the sea and the skill of the smoker.

Habitat loss, chemicals in rivers from runoff from all the sprays we use on golf courses, gardens and agricultural land, and the impact of salmon farming all threaten wild salmon. We raise awareness of these issues and advocate for their protection.

Yes, by appointment only or during our public courses and events. We’re a small, working smokery - not a walk-in shop - but we love welcoming curious visitors.

Yes - we can host tailored workshops, tastings, and long-table lunches/suppers at The Keep. Visit our private class and experience page for more information.

From wild swimming to foraging, artisan food to cosy pubs, West Cork is a hub for slow tourism. See Sally’s local guide for her favourite places to stay, eat, and explore.