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Shop Masterclasses
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Full Day Smoking Course

from 195.00

09:30 am TASTING ROOM

You will be welcomed in to the famous Smokery of Sally Ferns Barnes for tea, coffee and homemade jam on toast with an introduction to Woodcock Smokery and the Sally Barnes Method, including a description of the traditional techniques of hot and cold smoking wild fish, developed over 35 years.

 

10:00 am WORKSHOP ENTRANCE

Demo Session

You will enter the workshop, change into working clothes and learn the Basic Hygiene Principals of safe food production.

 

10:15 am FILLETING AREA

Demo Session

Your First lesson will be how to select good fish and the importance of identifying quality in the raw product, including aspects of seasonality, provenance and the physiology of wild fish from local waters.

 

10:30 am FILLETING AREA

Practical Session

Your second lesson will be hands-on filleting and learning about the tools of the trade for preparing raw, wild fish. This will include knife skills and filleting technique.

 

11:30 am SMOKING ROOM

Demo/Practical Session

Your third lesson will be in salt-curing: The effects of different brines vs dry salting and how these affect different species of varying size, fat content and musculature for the required preservation of salt-cured wild fish.

Your fish will be salted accordingly, in preparation for the smoking process.

 

 

 

12:00

Demo/practical Session SMOKING ROOM

Your fourth lesson will be in learning about the smoking process by filling the kilns with the salted fish and the drawers with selected wood. You will learn about the variables of any given day like humidity, temperature and weather, and how these affect the fish during the smoke-cure. Different types of hardwood, burning temperature and the release of esthers for flavour will be covered. At this point you will set fire to the wood in the kilns for the cold-smoked fish and initiate second kiln for hot smoking Sally Barnes Method mackerel.

 

12:30 STONE FORT

BREAK FOR LUNCH

You will enjoy a full tasting of up to 4 types of hot and cold smoked fish with detailed analysis of flavour profile, texture and serving/pairing suggestions as well as a curated selection of West Cork’s other renowned artisan produce, all in Neolithic Knockdrum Ring-Fort overlooking the Wild Atlantic, source of our wild fish (weather permitting).

 

14:00 FILLETING ROOM (Kiln mackerel should be at 90, leave for another hour)

Demo session

Your fifth lesson will be in the art of Hot-Smoking, both the Sally Barnes Method and basic smoking in a kitchen environment. You will learn how to create delicious hot smoked fish with simple materials in any location, be it at home, in a busy professional kitchen or on the beach.

 

15:00 SMOKING ROOM

Demo Session

Your sixth lesson will be an in-depth open discussion about Wild Fish. Informed by the direct experience of a former fisherwoman, commercial fisherman’s wife, active Slow Food member and producer of world renowned hand-crafted artisan fare, Sally will enlighten you to the fascinating world of wild fish and what it means to be at the absolute apex of her industry, having spent forty years engaged with the land and sea of West Cork.

 

 

16:00

TEA BREAK

 

 

16:30 SMOKING ROOM

At this point, the final phase of the Sally Barnes Method hot-smoked mackerel will be finished, and you will be invited to experience one of the great pleasures and secret joys of being a master fish smoker- switching off the kiln, pulling out a piping hot, glistening fillet of mackerel and wolfing it down on the spot.

 

 

END OF DAY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ADD-ONS

-Should you wish, for a postage fee of $15.50 Sally will send you your own cold smoked fish from the morning sessions in a chill pack for you to impress your friends at a convenient time for you

-Optional purchase of fish directly from the Smokery

-Purchase of exclusive Woodcock Smokery smocks

-If required, local accommodation can be organised for you. 

 

SMALLPRINT

We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.

 

 

 

 

 

 

 

 

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Additional Info

ADD-ONS

-Should you wish, for a postage fee of $15.50 Sally will send you your own cold smoked fish from the morning sessions in a chill pack for you to impress your friends at a convenient time for you

-Optional purchase of fish directly from the Smokery

-Purchase of exclusive Woodcock Smokery smocks

-If required, local accommodation can be organised for you. 

 

SMALLPRINT

We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.