Traditional Smoke

We smoke on site using the traditional method of brining with sugar and salt, allowing to caramelise the fish prior to smoking with west coast manuka wood chip.

We smoke hot; white fish and salmon and smoke cold ling, akaroa cod and groper roe.

If you are a keen fisher and would like your fish smoked please drop in or give us a call.

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©2016 by North Canterbury Seafood Market