Chilled Akaroa Hot Smoked Salmon

TASTING NOTES FROM THE CURATOR

Hot smoked salmon is given a wet brine, then smoked at temperatures above 120F. It has a flaky texture, and a deep smoky, subtly salty flavor. It’s incredibly delicious, and so easy to use in a variety of ways.

Available are the ff:

• 180g Portion, Skin On
• 250g Portion, Skin On
• 500g Portion, Skin On
• Approx. 1-1.5kg fillet Portion Skin On

PREPARATION AND PAIRINGS

Hot smoked salmon is great for dips. Take the skin (and any remaining bone) off your salmon, and separate a bit of it to set aside. In a medium bowl, place your salmon, cream cheese, mayonnaise, and thinly sliced scallions. With a spoon or a hand whisk, mix all of the ingredients until creamy, smooth, and pink. Take the salmon you set aside, and gently mix it into your dip for texture. Serve on bread or crackers as snacks or appetizer.

The Akaroa Hot Smoked Salmon is also great for your bagels, in scrambled eggs, salads, pastas, rice bowls, omelets, sandwiches, and canapes. There truly is little limit to what you can do with this delicious and versatile hot smoked salmon.

THE PREMIER CRU OF KING SALMON

A company committed to rearing superior quality salmon, Akaroa’s simple philosophy of rearing salmon that prioritizes the health and welfare of the fish while being respectful to the environment has succeeded in making it one of the top artisan producers supplying New Zealand’s best salmons to New Zealand’s best restaurants.

The quality of Akaroa’s sea-reared salmon is of high-quality, with the proof being in its oil content (a high oil content in salmons typically results in an oily aftertaste that masks the flavors of the fish). Farmed salmon have an oil content of around 30%, sea-caught wild King Salmon have around 9%, while Akaroa’s King Salmon have an oil content of only 10%.

The Lifecycle of Ocean-Raised Akaroa King Salmon

• The lifecycle of their salmon starts in the freshwater hatchery located just north of Christchurch. Progeny from their finest hand-selected brood fish are used for production.
• Eggs produced are carefully incubated for one month in the hatchery. Once hatched they grow very quickly in the hatchery’s large outdoor raceways. After 6-9 months in the hatchery their fish are around 50g and ready for transfer to their ocean net pens.
• Their juvenile salmon (called ‘smolt’) are delivered to Wainui wharf where they are then transferred via a long pipe into a waiting pen.
• The adult salmon are then grown in net pens located in Akaroa Harbour at Lucas and Titoki Bay, for around 14-16 months. Each pen is 80m circumference, 10m deep, and designed to blend into the environment.
• The salmon are fed 1-3 times each day using a blower feeder. Feed used is certified sustainable and safe. To minimise wastage, an underwater viewing camera suspended 5m below the surface detects uneaten pellets.
• Nets are cleaned monthly using a robotic net cleaner to minimise algae growth. This ensures good water flow to keep all salmon fit and healthy.
• Once the prized salmon are big enough, they are humanely harvested and delivered to the Christchurch factory.
• The premium salmon are processed and then distributed as chilled fresh and smoked products throughout NZ and abroad.

Storage Instructions

Akaroa Salmon are air-flown every other week from New Zealand to your doorstep. Store them in your fridge as soon as received. Once opened, it is best enjoyed within 48 hours for the best experience. For long storage of unopened salmon packs, consult the best before date on each pack. This is cured salmon.