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As we strive forward in sourcing produce direct from producers, we are delighted to introduce Black Rock Smokehouse produce to the family!! Black Rock Smoke House Company was founded over five years ago as a family owned business based in Cheltenham Victoria. Now a recognized brand name, with both chefs and consumers referring to the product as “the best smoked salmon I have ever tasted!” Black Rock Smokehouse Company purchases the freshest Tasmanian Salmon from Tasmania. - HACCP Certification
- Traditional Style Recipe, a product with superior taste and quality.
- Fresh Salmon direct from Tasmania - not frozen
- No flavour enhancers
- Australian Owned
- Locally processed with Australian Salmon
The Black Rock Smoke House supply both Salmon Gravalax (cured) and Smoked Salmon in various sizes ranging from 100g, 250g, 500g, 1kg and random sizes all pristine sliced with the Silk Cut Slicer. They utilize world-best machinery imported from Norway which provides superior cut and presentation of the product. The Smoked Salmon Process (Hot or cold smoking) - The whole salmon are filleted
- The whole salmon is brined to ensure maximum longevity and flavour.
- The fish is then smoked in their smokehouses over a mix of Mountain ash and Oak, their own special blend. Either Hot (cooked) or cold (for flavour) smoked.
- The fish is then rested (refrigerated) to maximize the settling of the smoke in the fillets.
- Finally the fillets are pin-boned and sliced and packaged onto gold boards and cryovac sealed.
  The Gravalax Process - The whole salmon is filleted, pin boned and skinned
- Salmon is packed in a dry mix of sugar and salt and left to cure to ensure maximum taste and longevity
- Next step is slicing, coating with dill and packaging onto gold boards and cryovac sealing.
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