One whole skinless cold-smoked salmon filet of the finest Tasmanian salmon (Atlantic Salmon) fully trimmed for the finest presentation. Please choose between 100g size and the more economical 500g sized fillet. This salmon is freshly harvested, salt-cured, and smoked at low produced and smoked at low temperature for up to 40 hours in kilns (thermally insulated chambers) which are fired by wood from the River Red Gum tree. This smoked salmon is succulent and wonderfully flavorsome. Ideal for salads, pasta, appetizers, or other simple dishes your family will love. Please note that smoked salmon easily flakes and may be difficult to cut into equal whole slices, see images. The product images show the 500g size - Read all the details about our salmon below.
These salmon are sustainably farmed and RSPCA certified - Australia's most trusted animal welfare organization. offshore farmed in deep waters in oxygen-rich low densities without the use of antibiotics. With excellent quality, transparency and safety, this is the finest premium salmon for the whole family to enjoy.
✔ The highest quality of sustainably farmed Atlantic salmon. Freshly imported and frozen for longevity.
✔ Huon Aquaculture is the first RSPCA-approved farm in Australia with focus on sustainability and animal welfare.
✔ Sustainable off-shore farming in Tasmania, Australia, with minimum environmental footprint.
✔ Focus on fish welfare with the world’s lowest water-to-fish density of 99:1.
✔ No growth hormones or antibiotics use.
|Contents||1 pack contains 1 fillet|
|Weight||Please choose between 100g and 500g
|Package Dimensions||500g: 55 x 20 x 3cm (21.6" x 8.6" x 1.2")|
|Serves||Heavily depends on the serving style.|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 12h
In ice-water: Less than 30 minutes
||This smoked salmon is fully smoked and therefore ready to eat. It can be consumed raw.|
|Cooking Method||Not required. No further cooking is recommended.
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume the defrosted and unopened packaging within 7 days.
|Also known as||Salmon, Lachs, Atlantic Salmon, Trout Salmon, Ocean Trout, Pacific Salmon, Smoked salmon
|Country of Origin||Tasmania (Australia)|
|Ingredients||Salmon, salt, natural wood smoke|
|Cut from||Salmon Fillet
|Packaging||Individually Vacuum packed|
|Nutritional Information||Based on 100g
Energy: 824kJ /196kcal
- Saturated: 1.8g
- Trans: 0.1g
- Polyunsaturated: 3.2g
- Omega 3: 1.4g
- EPA: 210mg
- DHA: 341mg
- Omega 6: 1.8g
- Monounsaturated: 6g
- Sugar: 0.5g
At A Glance
||Tasmania (In the South-East of Australia)
|Region||Huon River, D'Entrecasteaux Channel, Storm Bay, Macquarie Harbour of Tasmania
|Feed||Fish meal, fish oil, vegetable ingredients such as wheat, soya derivatives, corn gluten, and vegetable oils, moisture, vitamins and minerals, astaxanthin. Huon uses naturally derived astaxanthin from algae (this is used for the orange hue - the signature coloring of salmon). Also, animal-by products such as high-quality chicken oil are used. All feed is of non-GMO origin and sustainable.|
|Farming Method||Off-shored farmed in open waters.
|Traceability||100% traceable from farm to fork.
|Export and Processing||Huon Aquaculture, Tasmania.|
This is exactly the same one I used to have when I lived in SYD, amazing tastes, much better than any smoked salmon in the Japanese market. Cold smoke can preserve more omega 3
Translated from Japanese: The more I buy this product, the more I like it!
With just the right amount of salt it gets a nice smoked scent. No odor!
I’m glad that each one is big.
Recently, I think it's best to squeeze the most delicious organic lemon and slice the salmon into large pieces and eat them as they are. The whole family loves it so we finish it quickly.
It’s very, very delicious salmon.
I will buy it again!
Translated from Japanese: I love smoked salmon with just the right amount of salt.
At home, we don’t only eat it as it is, I often eat it hand-rolled.
I roll it with freshly cooked rice with no vinegar, put seaweed on top and then roll the smoked salmon around it.
I eat it with avocado and organic mayonnaise, and with organic wasabi and soy sauce.
It's very delicious.
Translated from Japanese: My husband likes smoked salmon, so I'm trying out various ones and after all, this salmon is the best.
The smoke is just right, the salt is good and above all, I'm glad that I can eat it with confidence.
I’d be grateful if the 500g were sliced...
Excellent in taste, excellent in bite and in an astonishing quality. I also really appreciate that the salmon is produced sustainable and without chemical additives: You can simply taste it.
We love it just on toast with capers and horseradish or red onions. Needless to say that Champagne is a perfect match with it - in particular for a lovely Sunday brunch.
I also have to add that I am a "repeat buyer" of it: simply the best I can get in Japan.