Recipe Ideas
Smoked Kingfish
- SA grown by Cleanseas, Port Lincoln
- Tradtionally cured
- Oak smoked
- Never frozen
Hot Smoked Kingfish
- With lemon wasabi
- SA grown by Cleanseas, Port Lincoln
- Freshly oak smoked
- No colouring
Hot Smoked Ocean Trout
- With blackening spice
- Tasmanian grown
- Freshly oak smoked
Smoked English Cod
- No colouring
- Freshly oak smoked
- Ready to cook
Smoked Rainbow Trout Fillets
- Freshly oak smoked
- No colouring
- Ready to eat
Hot Smoked Barramundi
- & cracked black pepper
- Salt water grown
- Freshly oak smoked
Smoked Kipper Fillets
- Traditionally cured
- Freshly oak smoked
- Hand made
- No colouring
- Ready to cook
Smoked Salmon
- Tasmanian grown
- Traditionally cured
- Freshly oak smoked
- Never frozen
Hot Smoked Salmon
- Tasmanian grown
- Freshly oak smoked
- Hand made
- Never frozen
Smoked Mackerel Fillets
- North Sea mackerel
- Freshly oak smoked
- No colouring
Smoked Eel Fillets
- Freshly oak smoked
- No colouring
- Ready to eat
Smoked Prawns
- Australian grown
- Ready to eat
- Freshly oak smoked
Smoked Oysters
- Coffin Bay grown
- In olive oil
Smoked English Haddock
- No colouring
- Freshly oak smoked
- Ready to cook
Click on one of the links for great recipe ideas.
Each seafood product purchased from Harris Smokehouse has a unique flavour brought out by the traditional oak smoking process. Most are ready to eat out of the packet but some require further cooking.
For further information refer to our products page.