Processing at Huonville

One of our most popular products – cold smoked salmon – is prepared, sliced and packaged in the beautiful Huon Valley, just a few minutes out of Huonville, employing around 200 people.

Our Huonville facility receive fresh salmon from Dover processing. Filleting occurs on an automated filleting line in preparation for being cold smoked.  The fillets are placed on racks with salt to cure overnight in a chiller.

The fish are then placed in an air tight room (the smokehouse), where it is cold smoked for between six and 12 hours. The cold smoking process does not cook the fish with heat, rather flavours the flesh with the rich aroma of the wood chips used in the smoking process. All wood chips used in the smoking process are sourced from sustainably managed Beechwood forests.