Traditional Methods

The process of making Cold Smoked Salmon requires patience, knowledge, and specialised equipment. Preparing and smoking this delicacy takes time, but done properly, it’s worth the wait.

Our  Chinook (King) Salmon are ethically sourced using sustainable harvesting practices from the pristine waters of Stewart Island where the water is cool and clean all year round. Our fish are carefully selected to be prepared in limited batches using the traditional ‘Cold Smoking’ method. This involves the curing of the salmon, the drying of the salmon and the slow smoking in selected woods.

Cold smoked salmon is as the name suggests cured in cold smoke typically at 10 °C. Unlike other smoking methods which cook and dry the fish – removing much of the subtle flavour, cold smoking does not cook the fish which results in a delicate texture and complementary flavours.

To produce consistently good salmon each part of the process must be carefully controlled. This takes time, about 40- 50 hours.  The wood chosen gives the food it’s unique flavour. Some water is lost through the cooking process which contributes to the preserving of the food and gives it it’s unique firm texture and delicate flavour.

Stewart Island Cold Smoked Salmon is a must for those who are passionate about artisan produced food.