Kingfisher Smoke House offer a boutique smoked salmon, cured and smoked in the beautiful surrounds of the Lavender Farm in Takamatua Valley, Banks Peninsula.
The centuries old skill of fish curing and smoking is passed down from generation to generation. The very best daily harvested fresh Chinook Salmon (sourced from Akaroa Salmon) is patiently prepared and cured before being traditionally smoked using locally sourced English Oak logs, which give our product it's unique flavour.
Neil and Rebecca Barnett were married in Tai Tapu 30 years ago and went to live in Herefordshire UK, where they set up their Smoked Salmon business, Kingfisher Smoke House, 24 years ago.
They not only smoked Scottish Salmon, but also farmed rainbow trout, mackerel, herring for delicious kippers, finnan haddock and king prawns, giving them valuable experience in producing fine quality smoked fish and seafood.
Using authentic cold smoking methods the fillets are smoked slower, cooler and longer to retain their natural oils, producing that moist, melt-in-your-mouth taste.
No artificial additives or preservatives are used in the curing and smoking process, only the essential salt and oak wood smoke.
The salmon is vacuum packed and ready to eat straight from the packet. See our serving suggestion on our products page for some ideas.