Tucked away down the harbour road, this smokery and fish processing business is accessed through Martina and Terry Butterly’s garden. Originally from Rush, Martina and Terry moved to Annagassan almost 20 years ago.
A fisherman for 35 years, Terry Butterly, processes seafoods for supply to some of the top restaurants around the country. Recognised for his special interest in conservation and the service he provides in informing chefs about the seasonality and availability of fish.
Terry’s traditional cold-smoked salmon is salted, washed, dried and smoked at a low temperature for several hrs over beechwood chippings. This more time consuming ‘cold smoking’ process results in a more sophisticated taste and texture than ‘hot smoked’ salmon. All Coastguard Seafoods salmon is smoked in small batches, each fillet is pin-boned by hand and vacuum packed. The product is trimmed perfectly with belly fat and tail tip removed resulting in little or no waste. The subtle smoking process employed also results in less outer flesh having to be removed due to a more 'even' smoked taste.