Curated by Stephen Hodges and produced by the amazing team at Melbourne Cured, our freshwater Chinook Salmon, grown in the icy glacial melts of the Franz Josef Glacier, have been slow cured in Olsson Sea Salt and Australian Demerara Sugar over 4 days, air dried for a further day and cold smoked over Victorian High Country Ash for 24 hours.
Wrapped and packed in a wooden box, the sides are un-sliced in the traditional premium smoked salmon manner.
Slicing Cold Smoked Salmon is a social skill akin to freshly shucking an oyster or carving a ham, providing an experience as superior in the experience as the freshly shucked oyster. The high notes of flavour and the unctuous texture are unmatched. There will be a QR code on the paper wrap of the smoked salmon, leading back to a video vignette to provide tuition on the best way to slice and serve the smoked salmon.