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Smoked Fish

All in-house cured seafood is smoked in the traditional manner at our  smokehouse. The fish is first brined before being smoked naturally using native woodchips (beech and manuka) for the appropriate time in our temperature controlled smokehouse. Or smoking process is done in small batches to ensure quality control.
We also stock a range of smoked products from other suppliers to ensure we can offer the best range to our customers.