Classic smoked salmon the ‘Woodbridge Way' smoked with our Organic Apple wood chips, specifically Royal Gala, Fuji and Golden Delicious.
COLD SMOKING involves smoking the fish, (once it has been dried) with controlled smoke at max 30 degrees C, this imparts the smoke flavour which is particularly mild with the hard woods and apple wood chips I use. The process gives a pronounced smoke flavour due to the long time (24hrs) in the oven.
Our UNSLICED product gives the KING or QUEEN of the kitchen the opportunity to show their culinary skills by hand slicing for guests, particularly interesting at dinner parties, guests are enthralled at the skill of this action, it is indeed an art form, join our 'Friends of Woodbridge' newsletter for instructions.
About Woodbridge Smokehouse
Developed to meet the demands of discerning connoisseurs, Woodbridge Smokehouse produces some of the finest smoked seafood anywhere in the world. Traditionally-smoked Ocean Trout and Atlantic Salmon – so delicate they practically melt on your tongue. (Website)