Sliced cold-smoked king salmon, cured lightly and smoked below 30 °C so the flesh stays translucent and silky rather than flaky. Ready to eat straight from the pack.

What It Is

King salmon side, dry-cured with sea salt and raw sugar, then cold smoked over hardwood. Sliced 2–3 mm thick, interleaved on sheets, deep amber at the edge and coral through the middle.

Where It Comes From

From Fiordland-reared king salmon, cured and smoked on the South Island within days of harvest.

Specifications

• Form: Sliced, interleaved, ready to eat
• Net weight: 2 kg per box
• Slice: 2–3 mm, roughly 60–80 slices per box
• Packaging: Vacuum sealed, gel-ice shipped

State

Cold smoked and vacuum packed, kept at 0–4 °C. Not a hard-frozen product; freeze only if you will not finish it inside the chilled window.

Storage & Shelf Life

• Chilled: 0–4 °C, unopened up to 21 days
• Opened: rewrap tightly, eat within 3 days
• Frozen: up to 3 months at −18 °C, thaw in the fridge
• Do not refreeze once thawed

Shelf Life & Delivery

Production and best before dates printed on the pack. Shipped chilled on a cold chain with gel ice.

How to Cook

• Lay on blinis with creme fraiche and dill
• Fold through scrambled eggs off the heat
• Drape over a warm potato salad with capers and lemon
• Serve as is with rye bread, butter and cracked pepper

Allergens

Contains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.