Products

FRESH

We sell our salmon to your local fishmonger, restaurant or supermarket who make it easier to enjoy salmon by cutting the whole salmon they buy in bulk into smaller individually sized portions. Whether cut into traditional cutlets or the increasingly popular salmon portions or fillets you can buy fresh salmon every day of the year.

COLD SMOKED

One of the most popular and convenient ways to enjoy salmon is in cold smoked slices, a traditional way of flavouring salmon used by both native American Indians and Europeans alike for centuries. Salmon fillets are first naturally cured - not cooked - using a combination of salt, sugar or herbs to preserve the meat and stop it from spoiling.

When rubbed or laid across the salmon fillets, the curing ingredients gradually draw moisture out the flesh and infuse their flavours within. Once cured, the salmon is carefully smoked to add flavour without harming the salmon’s texture. The salmon is now sliced for use and better presentation. Cold smoking the traditional way takes time, but the rewards are a more consistent and balanced slice of flavour.

HOT SMOKED

Hot smoked fillets of salmon are dryer and firmer than cold smoked salmon because the flesh is thicker and is cooked during the smoking process, just as the name suggests.

Its chunkier texture is a direct result of the thickness of the portions and the higher temperatures the salmon fillets are exposed to, typically around 55°-80°C (180°-250°F).

GOURMET DIPS

A unique blend of hot smoked salmon peices, cream cheese and herb are combined to great this delicious alternative to mainstream flavoured dips

SALMON CAVIAR

Milked salmon roe from the best Huon Tasmanian Salmon is bottled in glass jars for your enjoyment.