Cold Smoked Salmon

Our product is carefully selected, cured and cold smoked to perfection – ready for you to enjoy.

Salmon are sourced from the pristine waters of Paterson’s inlet in Rakioura National Park, Stewart Island where the water is cool and clean all year around. These fish are harvested ethically and sustainably.

Southern Star Smokehouse Cold Smoked Salmon is perfect for those who are passionate about the different flavours and textures in artisan produced food. The product is highly recommended by chefs and the various panels who have assessed the product.

Selected salmon are delivered fresh to our factory where they are filleted, pin-boned, cured and smoked using all natural products.
Following the curing process the fillets are dried then very slowly smoked. We choose the wood carefully as it gifts the salmon with its unique flavour.

The product is then vacuum packed to seal in the flavour and extend the shelf life. In the unlikely event that the salmon is not eaten in one sitting you can refrigerate for up to 10 days or freeze vacuum packed for up to 12 months.

We do not pre-slice as flavour and texture are best retained by leaving the fillet in larger portions as opposed to pre-slicing where many of the Omega rich oils are partially lost.

The process is restricted to be batch at a time. It takes a week from same-day fresh to vacuum packed and ready for overnight delivery.

We are now producing hot smoked products and jerky which will be posted when available.