Overlooking the Atlantic, on Bunowen Pier near Ballyconneely, Connemara Smokehouse keeps a rare craft alive. Since 1979, the Roberts family has been traditionally preparing salmon, mackerel, tuna and other smoked fish here, amid one of the wildest landscapes in Connemara.
The smokehouse has a shop, a free discovery area and a seasonal café overlooking the sea. Private experiences can also be arranged by booking, offering a behind-the-scenes look at production and an explanation of the differences between cold smoking, hot smoking and marinades.
Connemara Smokehouse – © Shawn
The story began in 1979, when John and Bridget Roberts decided to bring Ireland’s tradition of smoking wild salmon to Ballyconneely. A lifelong fisherman, John installed an old Afos smoking kiln affectionately known as Old Smoky.
The kiln was first commissioned in 1946. Restored several times, it still holds an important place in the smokehouse today and symbolises the continuity of this family business.
Since the 1990s, the business has been run by Graham and Saoirse Roberts. Their children are also involved, making Connemara Smokehouse a family business now spanning three generations.
The smokehouse describes itself as the oldest business of its kind still operating in Connemara. It has received several awards for the quality of its products and its work with local, sustainable fishing. Its smoked mackerel was notably recognised by the Irish Food Writers’ Guild in 2018.
Production relies on a series of precise steps. The fish are selected, prepared and filleted by hand before being dry-cured with salt. This method removes some of their moisture while firming up the flesh.
After this stage, the fillets may be seasoned or marinated, then placed in the smoking kiln. Connemara Smokehouse uses beech wood in particular, whose smoke brings gentle notes without masking the flavour of the fish.
Cold smoking is carried out at a temperature low enough to flavour the product without cooking it. It produces the soft, melt-in-the-mouth texture characteristic of smoked salmon. Hot smoking, meanwhile, combines cooking and smoking, resulting in firmer flesh that flakes apart.
The smokehouse works in small batches to better control the curing, temperature and length of exposure to smoke. The result varies according to the species, the thickness of the fillets and the recipe used.
The house speciality remains Irish smoked salmon. The range includes cold-smoked organic salmon, roasted salmon and various marinated preparations. The availability of wild salmon depends on supplies and the regulations governing its fishing.
Gravlax is not smoked in the strict sense. The salmon is cured with salt, sugar, herbs and various seasonings. This preparation offers a melt-in-the-mouth texture and fresher flavours than fish that has been through the smoking kiln.
The smokehouse also prepares hot-smoked mackerel, either plain or seasoned with pepper. Fattier than salmon, mackerel absorbs the aromas of the wood particularly well while retaining moist flesh.
The catalogue may also include smoked tuna, herring made into kipper, sea trout and various honey preparations. Available products vary according to the season and deliveries.
The Discovery Area offers a self-guided introduction to the history of the Roberts family and the main stages of production. Illustrated panels and a short video present fish selection, salting, smoking and product preparation.
Access to this area is free and requires no booking. However, it is not a guided tour of the entire production premises. For hygiene and safety reasons, access to the heart of the smokehouse is reserved for experiences organised with the team.
The factory shop allows visitors to buy the house products directly on site. They are generally vacuum-packed to make them easier to store and transport. If you are catching a flight or continuing your journey for several days, ask the team for advice on maintaining the cold chain.
Private experiences are offered throughout the year by booking, subject to availability. They are led by Graham Roberts, master smoker and head of the family production business.
The meeting explores the history of the smokehouse, the origin of the fish and the differences between wild, organic and farmed salmon. Graham also presents the salting and smoking techniques used by the family.
A tasting of several products generally completes the experience. The content, duration and price depend on the number of participants and the option chosen. You must therefore contact Connemara Smokehouse directly to receive a proposal and confirm your booking.
A seasonal café and shop occupy a building beside the smokehouse. Here, you can enjoy a coffee, pastry or ice cream, and buy artisan products in a setting overlooking Bunowen Bay and the Connemara hills.
The café operates mainly during the tourist season. When open, its usual hours are 10 am to 4 pm, Monday to Saturday. Opening dates may change from one year to the next, so it is best to check the official website or call before making a special trip for the café.
Connemara Smokehouse is located at Bunowen Pier, south-west of the village of Ballyconneely in County Galway. The establishment lies around 15 kilometres from Clifden, at the heart of a peninsula crossed by the Wild Atlantic Way.
From Clifden, take the R341 towards Ballyconneely, then follow the local roads to Aillebrack and Bunowen Pier. The final kilometres cross a landscape of bogland, pasture and small coves. The road becomes narrow in places: drive carefully and allow oncoming vehicles to pass.
Free parking is available on site. Driving remains the easiest way to reach the smokehouse, as public transport does not serve Bunowen Pier directly.
Want to extend your visit without having to rush around? Here are a few well-located places to stay near the must-see attractions.
Essential information to help you plan your visit, including key landmarks, access information, and booking options.
The Pier, Aillebrack, Ballyconneely, Ballyconneely (County Galway) - Republic of Ireland
53.404624709826884, -10.116880318610072
45 minutes
Discovery area and factory shop: open year-round from Monday to Friday, 9 am to 1 pm and 2 pm to 5 pm.
Closures: Saturdays, Sundays, Irish public holidays and certain seasonal holiday periods.
Seasonal café: generally open Monday to Saturday, from 10 am to 4 pm, during its operating period. Check the exact dates before your visit.
Check the opening hours and admission requirements before you leave, especially during peak season or on Irish public holidays.
Discovery area admission: free entry, no booking required.
Private experiences: available year-round by booking. Prices are provided on request, depending on the option and group size.
