Albacore Tuna // Hot Smoked
Approx. 200g piece
Hot-smoked albacore tuna is a favourite here at Woodcock Smokery. We generally use hot smoke to cook it through and achieve the delicious product we know and recognise. If you get a piece with the belly on, don’t share it with anybody else, as this particular morsel is amongst the prized delicacies of the ocean!
Albacore is highly seasonal in Irish waters, appearing in late summer in large numbers and is caught by the local vessels of the southwest of Ireland. Unlike yellowfin and bluefin tuna, which most of us recognise, albacore is white-fleshed, smaller than other specii and there is a reasonable quota for the Irish fleet.
During the 1980s, when wild salmon stocks started to decline, Sally Barnes actively sought alternative fatty fish. The local boats had started fishing for albacore, which Spanish and French vessels had been fishing for off the Irish coast for decades. As it has a good fat content, this lends itself fabulously to the smoking process.
Recipe ideas
Hot smoked albacore tuna is really good mixed with homemade mayo and capers, flaked into a salad, or just as is on a picnic. Check out some of Sally’s recipes here >
Approx. 200g piece
Hot-smoked albacore tuna is a favourite here at Woodcock Smokery. We generally use hot smoke to cook it through and achieve the delicious product we know and recognise. If you get a piece with the belly on, don’t share it with anybody else, as this particular morsel is amongst the prized delicacies of the ocean!
Albacore is highly seasonal in Irish waters, appearing in late summer in large numbers and is caught by the local vessels of the southwest of Ireland. Unlike yellowfin and bluefin tuna, which most of us recognise, albacore is white-fleshed, smaller than other specii and there is a reasonable quota for the Irish fleet.
During the 1980s, when wild salmon stocks started to decline, Sally Barnes actively sought alternative fatty fish. The local boats had started fishing for albacore, which Spanish and French vessels had been fishing for off the Irish coast for decades. As it has a good fat content, this lends itself fabulously to the smoking process.
Recipe ideas
Hot smoked albacore tuna is really good mixed with homemade mayo and capers, flaked into a salad, or just as is on a picnic. Check out some of Sally’s recipes here >
Approx. 200g piece
Hot-smoked albacore tuna is a favourite here at Woodcock Smokery. We generally use hot smoke to cook it through and achieve the delicious product we know and recognise. If you get a piece with the belly on, don’t share it with anybody else, as this particular morsel is amongst the prized delicacies of the ocean!
Albacore is highly seasonal in Irish waters, appearing in late summer in large numbers and is caught by the local vessels of the southwest of Ireland. Unlike yellowfin and bluefin tuna, which most of us recognise, albacore is white-fleshed, smaller than other specii and there is a reasonable quota for the Irish fleet.
During the 1980s, when wild salmon stocks started to decline, Sally Barnes actively sought alternative fatty fish. The local boats had started fishing for albacore, which Spanish and French vessels had been fishing for off the Irish coast for decades. As it has a good fat content, this lends itself fabulously to the smoking process.
Recipe ideas
Hot smoked albacore tuna is really good mixed with homemade mayo and capers, flaked into a salad, or just as is on a picnic. Check out some of Sally’s recipes here >
Please note:
Weather conditions and spawning season dictate the availability of all wild fish throughout the year.
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As we deal with wild fish and cannot ask the ocean for specific sizes, the average weight of the pieces sent out will be 200 grams - if it’s a little bigger, lucky you!
By purchasing our fish online, you are kindly accepting our terms and conditions.
