Our taste is connected to our place.
Our salmon thrive in the fast glacial ice-cold waters that flow from Aoraki/Mt Cook. This pure freshwater environment allows us to work in a gentle, patient way which is always in harmony with Nature.
Our passionate craft artisans then follow a Scottish inspired tradition that blends salt, black rum, golden syrup and oak wood smoke to create a smoked salmon like no other. With just the right taste, texture and freshness to surprise and delight.
Our remote environment works for us, and we work with it, to farm fish naturally. This is 100% the New Zealand way and the cornerstone of our aquaculture beliefs.
It’s sweet, tangy, a little spicy and like all things BBQ’d it’s deliciously smoky. Perfect for the whole family to enjoy.
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We work with Nature and farm our salmon the natural way. Doing only what’s right and taking our time to gently manage, humanely.
We are ethically committed to respecting our place, our fish and our waters, whilst ensuring the future sustainability and health of all.
On the farms we have a personal, hands-on approach to ensure the health and quality of our fish.
In the smokehouse, we take our time to craft the smoked flavour and bring out the subtle taste of our unique Freshwater King Salmon.
The result is a smoked salmon with a lighter texture and fresher taste. Not too rich, more flavoursome.
Crafted to perfection without oiliness or solidity to create the perfect smoked experience. Share in our purity of taste.
