Salmon or trout? Why not both?! Traditionally cold smoked at Woodbridge, Tasmania. Enjoy the best of both worlds!
Woodbridge Smokehouse's unique and crafted smoking process is what makes them stand out from the rest. After being dry cured for 24 hours in a hand mixed salt and sugar mix, the ocean trout and salmon are smoked at maximum temperature of 30 degrees celsius for a further 24 hours. This slow process produces the smoke flavour which is particularly mild with the hard woods and apple wood chips used.
Check out these simple, yet delicious and nourishing recipes using each product: