Our Smokehouse

Aoraki Smokehouse only uses traditional smoking methods.

Our cold smoked salmon is smoked using an ancient Scottish method, where the fish are dry-salted for around 10 hours. We then wash the salmon, baste with golden syrup and dark rum and smoke the fish for 24 hours. This extended smoking process gives the salmon a full, rich flavour and texture.

Our hot smoked salmon (also known as ‘oak-roasted’ salmon) is marinated then smoked and roasted. This process produces a golden appearance with a sweet roasted flavour and flaky texture.

We use only the best New Zealand Oak shavings in both our hot and cold smoking processes which give’s our salmon its unique and unrivalled taste.

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