Huon Smoked Salmon fillets are dry salted and left to cure for at least 24 hours, then smoked with redgum logs for a further 24 to 48 hours according to a traditional slow-smoking method, which ensures the smoke flavour infuses throughout the flesh without creating a burnt, crusty texture on the outside which can be the case with faster, modern smoking methods.
The range includes:
Huon Banquet Slice Tasmanian Smoked Salmon
Sliced along the fillet rather than down it to give a unique texture and fully trimmed for perfect presentation. It has won the Champion Salmon Product at the Sydney Royal Easter Show in 2010 and 2011 and a Gold Medal at the 2011 Hobart Fine Food Awards (where it also won Champion Product in Show and Champion Seafood product with a perfect score of 100 points in 2010).
Huon Premium Smoked Salmon
Huon Premium Smoked Salmon is sliced horizontally and fully trimmed for perfect presentation.
Huon A Grade Smoked Salmon
A competitively priced smoked salmon product, sliced vertically and featuring a standard trim.
Huon Hot Smoked Salmon Fillets
Boneless and ready to serve, Huon Hot Smoked Salmon Fillets are availabe in 3 varieties: Plain Smoked, Sweet Chilli and Lemon Pepper.
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