A simple process that has been perfected over the last 15 years, our salmon is hand selected by our suppliers, to deliver us the best conditioned fish possible. Michael breaks each fish down, resulting in a perfect foundation for our smoked product. After a short time in a brine, the fillets are then hot smoked over Banksia pods, imparting a native and delicate flavour.
Each piece is vacuum packaged for freshness and are a minimum weight of 200 grams.
