Cold smoked, never cooked.
Oak smoke held at 22 degrees for twelve hours. The cure sets, the flesh stays soft, and nothing is cooked through. Sliced the morning it ships.
SEE PRICESThe Smoke Board
Smoke Board
Three cuts, one oak fire. Each board is cold smoked for twelve hours, then rested overnight before it is sliced.
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12h oak
Norwegian Mackerel, Whole
Whole fish, cold smoked over oak, then rested overnight before it is packed.
From $49.90View -
9h oak
Orchid Clam Meat, Sashimi Grade
Sashimi grade, sweet and firm, smoked in the shell so the brine stays inside.
From $54.90View -
6h oak
Whole Turbot, Fresh Frozen
Flat fish, 2 kg box, smoked whole and sliced to order the morning it ships.
From $72.90View
Smoked cuts
Orchid Clam Meat, Sashimi Grade
$54.90
Fresh Sea Sausage, Cleaned
$32.90
Frozen Hairtail Segments, Mid-Cut
$57.90
Basa Fish Fillets, Boneless
$39.90
Norwegian Mackerel, Whole
$49.90
Tilapia Fillets, Skinless
$38.90
Large Yellow Croaker, Whole
$68.90
Whole Turbot, Fresh Frozen
$72.90
Method
Our Smoking Process
Four stages, no shortcuts. The same order every week since the smokehouse opened.
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01
Brine
Sea salt, brown sugar and cold water. Twelve hours in the basin, turned once.
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02
Oak
Air dried oak offcuts, split by hand. No pellets, no liquid smoke.
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03
Smoke 12h
Cold smoke held at 22 degrees so the cure sets without cooking the flesh.
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04
Slice
Rested overnight, then sliced to order and packed the same morning.
One room, one fire.
Brine room, smoke house, packing bench. Everything sold here passes through all three in the same week, and the fire is oak offcuts only.
SHOP SMOKEDTasting Notes
Tasting Notes
What each cure tastes like before you buy it. Prices are for the sliced pack.
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Norwegian Mackerel
$49.90Sweet oak, buttered toast, a long clean finish.
Pair Rye bread and cold butter
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Orchid Clam
$54.90Cracked pepper first, then a rich oily middle.
Pair Pickled onion
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Whole Turbot
$72.90Brine and smoke in equal measure, firm bite.
Pair Dry cider
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Yellow Croaker
$68.90Deep caramel, almost sweet, coats the mouth.
Pair Amber wine
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Basa Fillet
$39.90Light smoke, flaked and grassy, very clean.
Pair New potatoes
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Tilapia Fillet
$38.90Gentle oak, soft texture, faint citrus edge.
Pair Sourdough
Started as a back shed.
Two racks and a borrowed brine barrel. The shed is a proper smokehouse now, and the order of work has not changed since: salt, oak, twelve hours, rest, slice.
SEE PRICESWhy buy from the smokehouse
Oak Smoked
Small Batch
Vacuum Sealed
NZ Wide
Boxed
Gift Hampers
Packed in a printed card box with a brass seal. Contents listed below, nothing swapped.
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Breakfast Hamper
$122.80- Whole Turbot, Fresh Frozen, 2 kg box
- Norwegian Mackerel, Whole, 2 kg box
- Packed cold, brass seal
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Smoked Box
$76.00- Smoked salmon, 200 g
- Smoked mussels, 250 g
- Smoked cod, 200 g
- Printed card and brass seal
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Treat Box
$36.00- Pepper mackerel, 180 g
- Smoked mussels, 250 g
- Sourdough crispbread
At The Table
Pair With
What we put next to the plate. Six things, all of them plain.
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Dry Riesling
A dry white cuts the oak and lifts the salt.
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Aged Cheddar
Firm and sharp, matches the smoke rather than hiding it.
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Rye Sourdough
Dense crumb holds butter and a slice without going soft.
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Cold Butter
Unsalted, thickly cut. The classic pairing for a reason.
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Cucumber Salad
Vinegar and dill, to reset between bites.
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Soft Boiled Egg
A warm yolk against cold smoke, breakfast only.