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Hot Smoked King Salmon – Ocean-Raised | New Zealand | 130g
King Salmon, 130g, hot smoked over Manuka hardwood by Akaroa Salmon. Halal certified, ready to eat straight from the pack. Try our Smoked Salmon Appetiser recipe for inspiration.
Description
About this product:
Hot smoked King Salmon from Akaroa Salmon, Akaroa Harbour, New Zealand. Hot smoked and ready to eat: a deeper, woodier flavour than raw salmon. No cooking required. 130g per pack. Ingredients: King Salmon, New Zealand sea salt, Manuka smoke. No added sugar.
Where it comes from:
Akaroa Salmon, Akaroa Harbour, South Island, New Zealand. Halal certified.
How it gets to you:
Portioned, hot smoked over Manuka hardwood, and blast frozen at Akaroa Salmon's processing facility in Akaroa Harbour. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before eating.
How to use it:
Eat straight from the pack on crackers or sourdough. Flake into scrambled eggs, pasta, or grain bowls. Serve on a charcuterie board. No cooking needed: it is fully smoked and ready to eat.
Good to know
- Origin: Akaroa Harbour, South Island, New Zealand
- Ingredients: King Salmon, New Zealand sea salt, Manuka smoke; no added sugar
- Allergen: contains fish
- Hot smoked; ready to eat
- 130g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Halal certified
- Nutrition: reference values per 100g from Food Standards Australia New Zealand (FSANZ) food composition data. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Raw 150g fillet and 1.2kg whole side. Shop the Seafood range.
Frequently asked questions
Hot smoked salmon is salmon cooked through during the smoking process, so it arrives ready to eat. This 130g portion is King Salmon smoked over Manuka hardwood, giving a firm, flaky texture and a deep smoky flavour. It needs no cooking. Thaw it in the refrigerator overnight and eat it straight from the pack, or warm it briefly in an oven at 160C.
The Meat Club's hot smoked salmon contains 3 ingredients: King Salmon, New Zealand sea salt and Manuka smoke. There is no added sugar. The salmon is raised by Akaroa Salmon in Akaroa Harbour, South Island, New Zealand, smoked and blast frozen at source, then shipped frozen to Singapore. This product is Halal certified. Each pack holds one 130g portion, vacuum packed individually. Contains fish.
Hot smoked and cold smoked salmon are cured and smoked at different temperatures. Hot smoking cooks the flesh through, producing a firm, flaky texture and a pronounced smoky flavour. Cold smoking cures the fish without cooking it, leaving a silky, translucent texture closer to raw. This 130g portion is hot smoked over Manuka hardwood, so it is fully cooked and ready to eat, and keeps 3 days in the refrigerator once thawed.
A 130g pack of hot smoked salmon flakes into roughly 2 generous servings. Break it over scrambled eggs, fold it through pasta off the heat, or pile it onto sourdough with capers and creme fraiche. Because it is already cooked, add it in the final 1 to 2 minutes of any hot dish so the texture stays intact. Serve it cold on a sharing board.
Hot smoked salmon keeps for 3 days in the refrigerator once thawed, stored in a sealed container. Thaw the 130g pack overnight in the refrigerator rather than at room temperature, and do not refreeze it after thawing. Until then it holds at minus 18C in the freezer. Once you open the vacuum pack, treat it as you would any cooked fish.
