Smoked Fish Fillets
(available at farmers markers only)
Our smoking process
Our fish is traditionally smoked, meaning that it is cured in a brine of sea salt, raw sugar and black peppercorns, air-dried, and then both cold and hot smoked in traditional English smoking kilns for between 6-8 hours. The hardwood shavings and sawdusts that we use for smoking are all sourced from local woodworkers, and include native species such as Blackbutt, Red Ironbark, Rose She-Oak, Tallowwood and Banksia.
Sourced from local fishermen between Tweed Heads and Yamba, the species that we smoke include: Sea Mullet, Tailor, Big Eye Trevally, Spanish Mackerel, Spotted Mackerel, Blue Mackerel, and when the stars align, Eel. Each of these fish species have their season, whilst mullet is available for most of the year.
Ingredients: fish, sea salt, raw sugar, black pepper, wood smoke
Due to seasonal limitations, our smoked fish fillets are only available at local farmers markets, where they are traditionally wrapped in natural grease-proof paper for customers (now plastic free!).