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 🙇