THE SMOKEHOUSE

cold smoking

Fresh Australian yellowfin tuna is sourced from the clean oceanic waters off northern NSW and southern QLD. Whole and loin tuna arrive at the smokehouse in the Bellinger Valley via refrigerated transport. The fresh tuna loins are skinned and portioned into sashimi block size cuts, the dimensions favoured by chefs for versitility. Portions are wet cured in salt and purified water brine, rinsed, and then placed in the smokehouse.

The yellowfin tuna is cold smoked for between 18 and 24 hours over our own blend of slow burning Australian timbers – Tasmanian oak, acacia and swamp mahogany. The smokehouse temperature is kept at 28°C ensuring the yellowfin is gently cured to retain maximum moisture, optimum texture, while allowing the gorgeous wood smoke flavour to infuse through the fish.

Portions are chilled down quickly to below 4°C, portioned, then vacuum sealed for premium freshness and presentation. They are now ready to serve.

hot smoking

Yellowfin tuna, albacore tuna, rainbow trout, baby octopus and venison are hot smoked in the smokehouse at 70°C, which cooks the products in the smoke. Curing, smoking and cooking times vary. Some products, depending on the size and oil content, will be cold smoked for 12 hours prior to hot smoking. This intensifys the rich flavours and removes excess moisture. The smoke cooked products are carefully chilled, portioned and vacuum sealed. They are now ready to serve.

Shelf life on chilled smoked products is 28 days.
Frozen products are also available.