Huon Aquaculture

Seared Huon Salmon with snow pea tendrils, rocket & pine nuts

HuonAqua — Tue, 13 Dec 2011 23:02:21 +0000

Courtesy of Club Marine Magazine

Snow pea tendrils are the vine or stalk part of the snow pea plant with leaves and curly ends. It’s produced during the early stages of development and is very tender and quite delicious. Huon salmon comes from the cool pristine waters of southern Tasmania and is stunning to look at and delicious to eat.

Reserve Selection Smoked Salmon Hung Sides

HuonAdmin — Sat, 10 Dec 2011 14:41:46 +0000

Cold smoked salmon is a staple on just about any selection of canapés or dishes for entertaining, but this is not smoked salmon, as you know it.

Our finest salmon is hand selected, salted and traditionally hung in our smokehouse using Australian Red Gum logs for up to 48 hours.

Sliced vertically it is perfect for high quality meal presentation such as salads, pastas, appetisers or other simple dishes your family and friends will love.

This salmon will create a taste and texture on your palate unsurpassed by any other.

Teriyaki Huon Salmon

HuonAqua — Tue, 22 Nov 2011 12:02:21 +0000

Grilled salmon with capers, chilli and chives

HuonAqua — Tue, 22 Nov 2011 11:58:50 +0000

This is a recipe from a good friend of mine Gerry Kay that I’ve worked with and have known for … more

Cumin coated Huon salmon with lime and parsley

HuonAqua — Tue, 22 Nov 2011 11:53:33 +0000

Grilled Huon salmon with garlic, lemon & sweet chilli

HuonAqua — Tue, 22 Nov 2011 11:52:57 +0000

Reserve Selection Hot Smoked Ocean Trout Fillet

deeve007 — Wed, 26 Oct 2011 03:14:36 +0000

Those with a more traditional taste will love our Huon Ocean Hot Smoked Trout. It embodies our nostalgic roots by combining the hand crafted nature of the past with the precision of today.

The trout is lightly salted and cold smoked for up to 24 hours using Australian Red Gum logs and then gently cooked using warm Oak smoke to enhance its sublime and subtle flavour.

Reserve Selection Smoked Ocean Trout Hung Sides

deeve007 — Wed, 26 Oct 2011 03:13:02 +0000

Trout is synonymous with Tasmania and the environment we provide for our fish is one of the best in the world.

The pristine Tasmanian water and climate together with our highly trained staff results in the very best kind of ocean trout.

We hand select and salt the trout and then hang it in our smokehouse using Australian Red Gum logs for up to 48 hours.

The result is a truly delicious product that celebrates the unique flavor of ocean trout.

Reserve Selection Hot Smoked Ocean Trout Fillet Blacken Spice

deeve007 — Wed, 26 Oct 2011 03:11:08 +0000

Given our tendency to nostalgia when we set out to create the Reserve Selection range we wanted to embody the hand crafted nature of the past with the precision of today.

Sprinkled by hand with a subtle Australian Native spice mix, Huon Ocean Trout is cold smoked for up to 24 hours and then gently cooked using warm Oak smoke to ensure an unsurpassed succulent texture.

Reserve Selection Hand-Milked Caviar

deeve007 — Wed, 26 Oct 2011 03:07:25 +0000

The word caviar first appeared in English print in 1591 with the delicacy enjoyed by kings and queens for the majority of man’s history.

Fast forward a few centuries and today it is still revered as a product that is synonymous with class, sophistication and excellence, just like our Reserve Selection.

The finest of our salmon are gently hand-milked to extract the caviar, to retain its delicate size and vibrant colour.

The proof of the product is in the eating, so enjoy a touch of royalty with the Reserve Selection Hand-Milked salmon caviar fit for a Russian Tsar.