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.