These cooking sites, found in their thousands across the Irish landscape, typically consist of a mound of fire-cracked stone accumulated beside a trough and a water source, where stones were heated and dropped into water to bring it to a boil. They date predominantly to the Bronze Age, though some span a much wider range of periods.

This particular example measures 10.4 metres north to south and 9.2 metres east to west, placing it comfortably within the typical size range for such sites. The presence of a spring just 20 metres to the west of the spread fits the pattern closely; access to fresh running water was a near-universal feature of fulachtaí fia, and the proximity of a natural source here would have made the location practical for sustained use. The slope's orientation towards the estuary may also reflect a preference for level but well-drained ground, another characteristic tendency in the siting of these monuments. The site was identified and described by Alan Hawkes of University College Cork.