Cold Smoked Salmon

To smoke a salmon fillet, first cure it using a combination of salt, sugar or herbs to preserve the meat and stop it from spoiling. Then smoke it with a mixture of different woods to produce the unique colour and texture of smoked salmon. 

Now one of the most popular gourmet foods in the Western world, Wikipedia tells us that smoked salmon was introduce to the UK by immigrants from eastern Europe in the 19th century. In Tasmania in the 21st century, cold smoked salmon is more popular than ever before, due in no small part to the success of the local industry, in particular Tassal and Huon Aquaculture, probably the two best salmon farms in Australia. 

We stock a variety of smoked and cure salmons, including gravalax - another eastern European delicacy - in both our Legana and Kings Meadows stores.

Known As

  • Smoked Salmon


Farmed: In several locations around Tasmania including the Huon Channel, Port Arthur and Macquarie Harbour.


  • Smokey flavour 

  • Meltingly soft texture

  • Easily workable shape

  • Excellent for canapes and entrees

Good For

  • Sashimi

  • Stir-Fry/Pasta