Harris Smokehouse

View our unique process in store

Image of Richard and Adam Harris

Our products are filleted, cured, oak-smoked and packed daily on the premises - all in view from inside our shop.

Come visit our smokehouse and view the traditional skills on show. Meet the Harris family and their experienced staff. Taste the finest range of smoked seafood Australia has to offer and learn more about the skills and knowledge of the Harris family - seafood smokers for over 50 years.

Image of fish in the smokehouse

Four generations - a history of success

Image of Richard Pinney

Richard Pinney

Richard was an oyster farmer and fisherman of the south eastern UK coastline. He created Pinneys of Orford in 1959 and designed his own oak log smoking process to produce sensational smoked salmon and create a thriving business in the UK that still operates.

Image of Geoffrey Harris

Geoffrey Harris

Geoffrey gave up his farm to learn how to smoke salmon from his father-in-law Richard Pinney. In 1964 he went into business and ran Springs Smoked Salmon with his wife Josephine and 3 sons, Richard, David and Martin which still operates in Edburton, Sussex UK.

Image of Richard Harris

Richard Harris

Richard immigrated to Adelaide in 1990 with his wife Valerie and sons Adam and Sam where he established Springs Smoked Seafoods in Mt Barker. His company grew at a rapid rate, taking out SA Small Business of the Year in 1994.

Image of Adam Harris

Adam Harris

Adam is proud to follow his family tradition and maintain the 4th generation family reputation. Harris Smokehouse is a combination of the Pinney and Harris businesses providing unique, traditional, yet modern- style products produced to the highest quality.