Smokehouse
We produce our beautiful Mt cook salmon products every week:
we cure out fish every Thursday evening.
depending on thickness of salmon curing and turning will take 3 to 4 days.
smoking is Monday evening all going well.
everything has a very solid shelf life of 28 days dips included
When is the cut off for orders, preferably Friday midnight.
Do I need to cook the fish?
No, everything is ready to eat as-is! :)
How should I store my fish?
For both hot and cold smoked salmon - once open, please remove it from packaging (for larger quantities you don't finish in one sitting, we expect you'll get through a 100g pack very quickly!) and put in a plastic food storage container with a lid and keep in the fridge. Once open, we recommend you eat it within 3-4 days.
Can I eat any of your products if I am pregnant?
Unfortunately, according to the NSW Food Authority page, seafood must be cooked above 63C and consumed while hot (or reheated the next day to 60C) - both of which would ruin the taste and texture of any of our products so we recommend making a big order after the big day instead!
Are your products gluten free?
Yes, all of our products are gluten free so eat away!
Are your products halal?
No, unfortunately :(
Where does your fish come from?
Our Salmon comes from New Zealand.
from the glacier cold waters of Mt Cook .
it is flown over fresh every Wednesday into Sydney.
Who smokes your fish
Steve smokes the salmon to his specific recipe and over premium Oak wood chips , The smoking process not only adds to the flavour profile but also helps to extend the shelf life of the product 🙇