The Smoke House
-- Smoked Fish
See photo displays of
fresh smoked fish just out of the oven.
 Gallery
Using the leading edge in fish smoking
technology we can provide the perfect one stop shop for the preparation of
all smoke processing products. Fish smoking is our specialty and the
hands on management team have a combined 30 years
experience in the fishing industry, both recreationally and
commercially.
Smo-King
Ovens:
Smokehouses and smoke ovens are
used in Australia, New Zealand, South East Asia, Europe and Africa
to enhance the flavour and aroma. The Smo-King Oven can also adapt
to the smoke process of meat, poultry, and
vegetables by the controlled application of smoke from clean natural
wood. They are also used for roasting beef, lamb, pork,
baking pies, pizzas and cooking vegetables.
Komet s501 Vacuum Packing Machine: (Made
in Germany)
Large-chamber machine. Tried, tested and reliable. Extremely maintenance-free. For particularly large
pieces of meat, fish, salmon and packing drums.
All stainless steel.
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Made in Germany
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All stainless steel
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Powerful vacuum pump
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Vacuum
stop button
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The Process:
Using our time proven recipe, the
delicious and tender fillets are smoked using natural
toxic-free Manuka and then hand-packed with care using
clear pouches, vacuumed packed to seal in
the freshness and quality for longer life.
King salmon is a rich
source of healthy Omega-3 and minerals that promote good
health
King salmon has the
highest natural oil content of all salmon - a
naturally rich source of healthy marine long chain
Omega-3s. A 150g portion of King salmon provides the
complete daily requirement of Omega-3, which have
important heart health benefits and may be beneficial
for the joints.
Long chain Omega-3s are
important for a healthy mind at all life stages,
especially in young children where Omega-3s are vital
for development of the brain and eyes.
The harvesting and
processing of king salmon is carried out in accordance
with New Zealand food safety standards.
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