Our salmon thrive in the fast glacial flows, and ice-cold waters that surround Mt Cook (Aoraki). This environment creates a fish that is known for its clean taste and delicate texture. The Aoraki Smokehouse team are experts when it comes to the unique subtleties of Freshwater King Salmon. Great care and patience are needed to make a smoked product that’s rich and sophisticated, yet not overwhelming. We respect tradition and take our time, to bring you a delicacy straight from the heart of the Southern Alps. Age-old smoking method The salmon is gently smoked with oak wood chips following a Scottish inspired method, which uses a mixture of salt, golden syrup and black rum. This enhances the taste experience with a sweet smoky layer. The softer notes of oak, never distract from the original qualities of the salmon.
