Smoked fish from the Adelaide Hills

One of Adelaide's sources of smoked salmon is Australia Springs Smoked Seafood Pty Ltd which operate at Mt Barker in the Adelaide Hills. It is now owned by Huonaqua which is the second largest producer of atlantic salmon in Australia. Their salmon farms are in the Huon Valley in the southernmost part of Tasmania. The company produces about 10,000 tonnes of salmon annually and employ 400 staff. The local packaged products are sold in certain Foodland Supermarkets in the city, including one in my suburb of Brighton; the items include a wide range of smoked salmon, gravlax and caviar.

Another local fish smoke house is Harris Smokehouse Ltd The Harris family began their fish smoking business in the UK where it still operates. A Harris son came to Adelaide and started up the local business. They produce a wide range of smoked products using local and imported fish, such as English cod, kippers, mackerel, haddock, eel, trout, salmon, barramundi, octopus, mussels, oysters and prawns. Their salmon gravlax is a peculiar red color since they cure it with beetroot, ginger and vodka. The idea of making smoked salmon and kingfish fins to suck as a snack while having a beer is a good one, also useful for flavouring soups and chowders.

Both the Huon and Harris websites are worth studying to see what products are available and to read all the recipes given. Buen provecho.

More Oz info on Trout/Salmon Caviar

My earlier post on making caviar from the roe of Tongariro River rainbow trout still holds good and explains my former successful endeavors. However, now living in Adelaide means that even local trout are practically non-existent so what to do about it? Not to worry. Up in the Adelaide Hills at Mt Barker is a company that produces all manner of gourmet fish products, including fresh and smoked salmon and salmon caviar. It is called Australia Springs Smoked Sea Food Pty Ltd and their website Huonaqua is worth pondering over.

The salmon comes from the huge cage operation on the Huon River in southern Tasmania. This is the privately operated Huon Aquaculture Group which produces over 10,000 tonnes of fresh salmon per year. Most Australian supermarkets sell their fresh and smoked salmon products. Sometimes I buy their fresh salmon on discount at the supermarket and smoke it myself at home (see earlier post).

Today is Friday, or TGIF, and traditionally I have a few vinos with nibbles on the front stoop of my unit in Brighton, Adelaide. I have a tiny square jar of "Huon Salmon Caviar" to try out on crackers. They are orange colour and the egg size is about 3 to 4 mm diameter. A review says .. "lovely texture fantastic popping sensation, can't wait for the next order".. The cost ($31/100gm) may seem expensive but is certainly cheaper than trying to make it yourself.

Gaganis wholesaler have a few jars of Huon Caviar at half price. They also have little cans (100gram for $7.10) of Australian "Tarama" Caviar made from sea mullet fish roe (orange, ca 0.5mm dm, very tasty)which is produced by Beach Gold Seafood Products of Queensland. The supermarkets seem only to stock the lumpfish Caviar by Holland House, of Sweden. Lumpfish caviar comes in orange or black colors with egg size ca 1 -2 mm diameter, and retails at $5.49 for a 50 gram jar. That's all for now. Allano

Table top chiminea fish smoker

My latest home smoker is a baby chiminea which acts as a smoke box and on top is placed an aluminium pot that has two wire racks to hold salmon fillets.

How to catch your salmon? I keep a watch over my local supermarket which sell salmon from Tasmanian salmon farms. The fillets are normally $29/kilo but sometimes they are discounted at $10/kilo, where upon I buy several packets to smoke at home. Smoked salmon sells for $60/kilo.

The fillets must first be dry salted. Sprinkle with salt and a little brown sugar and place on a sloping board to allow the juices to drain off. After a couple of hours give the fillets a quick wash under the tap and allow to dry on a rack over night. The chiminea must be stoked up to give lots of embers which are then covered with hickory chips to generate smoke. On top is a baffle and the pot containing the fish. The front of the chiminea is blocked off when smoking is in progress. It may take two goes of 1/2 hour each to get the desired result. Further details are given HERE

Smoked Salmon Risotto & Dip

Having smoked your salmon fillets what to do with them?

Wrapped up in the refrigerator they will keep a couple of weeks if need be, but I find they disappear if I have visitors drop by for a beer or vino. A risotto dish can be made in 5 minutes.

Heat the fillet for two minutes in the microwave. Break up into small bite size pieces and remove any pin bones. Mix in with a 250 gram packet of Express Rice and heat mixture for 90 seconds on high in microwave. Express Fried Rice is precooked steamed long grained rice and comes in a range of flavors, such as with ham, peas and egg. To serve, spoon a little risotto into small pottery bowls for visitors to snack with a fork while having a drink.

I always keep a small portion of smoked salmon (or trout) to make a dip or some salmon butter. Use your blender (I have a small one) to shred the salmon and blend in sour cream to get the right consistency. A little finely chopped parsley or chive gives the finishing touch. Salmon butter is made the same way but mix the shredded salmon with softened butter, lemon juice and a dash of herbs. This is great on your breakfast toast or muffin.

How to smoke salmon or trout check here