Our Process

Handcrafted by
Our Smokehouse Masters

Handcrafted by our Smokehouse Masters

At Aoraki, smoking salmon is more than a process – it’s both an art and a science. Rooted in Scottish tradition and elevated with Kiwi creativity, our approach combines patience with precision. From the smoking techniques honed by our artisans to the ingredients we use, every step is designed to honour the fish and deliver a product that’s delicious and unmistakeably of New Zealand.

Hot Smoked
Cold Smoked
Step 1

Selection

We begin by handpicking only the finest salmon, carefully choosing fillets of the ideal size and quality to ensure even smoking and optimal flavour development.
Step 2

Curing

The salmon is lightly cured with Marlborough sea salt, drawing out moisture to concentrate its natural flavours and build a depth that forms the foundation of the finished product.
Step 3.1

Glazing

A delicate glaze of golden syrup and black rum is applied, introducing subtle sweetness and complexity that enhances the smoked salmon without masking its natural taste.
Step 3.2

Flavour Accents

Where the recipe calls for it, complementary flavour notes are added thoughtfully, enhancing the character of the salmon without overpowering it.
Step 4

Smoking & Cooking

Fillets are smoked over carefully selected wood chips (Oak, Pohutukawa or Apple wood), chosen to match the intended flavour profile. In our state-of-the-art smoker, heat and smoke combine to gently roast the salmon, producing a rich smoky aroma and tender, flaky texture.
Step 5

Cooling & Packing

Once smoked, the salmon is carefully cooled and packed to preserve its delicate smokiness, texture, and freshness.
Step 6

Ready to Enjoy

The result is tender, flaky salmon with a perfectly balanced smoky note – ready to enjoy on its own or as the star ingredient in your favourite dishes.
View Hot smoked recipes
Step 1

Selection

Each salmon is hand-selected for its exceptional quality, texture, and size, ensuring it is ideally suited for slow, delicate smoking.
Step 2

Curing

Fillets are slowly cured with premium salt, drawing out moisture to refine the natural flavours and create a subtle, well-rounded taste.
Step 3

Glazing

A gentle glaze – often golden syrup and black rum, or innovative blends like Blackcurrant & Kāmahi Honey – is applied to add complexity and flavour while allowing the salmon’s natural character to shine.
Step 4

Cold Smoking

The salmon is gently exposed to cool, aromatic wood smoke in our state-of-the-art smoker over an extended period. We select specific wood chips, like oak or apple, to match the desired flavour profile. This slow, controlled process infuses a delicate smokiness while preserving the fillet’s silky, raw-like texture.
Step 5

Slicing & Sealing

Once smoked, the fillets are carefully sliced thin and vacuum-sealed to capture the full depth of flavour, aroma, and freshness.
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The result is elegant, tender salmon – perfect to enjoy on its own, or as the centrepiece in creative recipes and sophisticated dishes.
View Cold smoked recipes

Hot vs Cold Smoked

Differences

Hot Smoked Salmon

Form

Fillets or portions

Texture

Firm and flaky. Fully cooked through the smoking process, holds up well in recipes.

Flavour Profile

Bold, sweet smoky taste with caramelised notes.

Curing / glaze

Lightly cured with salt and finished with a glaze to add depth of flavour.

Smoking Technique

Smoked for a short time over selected wood chips in a hot smoker to roast the salmon gently.

smoking temperature

60–80°C, which cooks the fish gently.

total time to produce

5 hours

appearance / colour

Slightly caramelised exterior, deeper pink-orange colour.

ways to enjoy

Ready to eat as is, or perfect for recipes requiring cooked salmon – salads, pastas, soups, quiches, tarts, or as a standalone dish.

Cold Smoked Salmon

Form

Thin slices

Texture

Silky and delicate with a buttery, melt-in-the-mouth feel. Raw-like texture, similar to sashimi

Flavour Profile

Milder smokiness that enhances the natural flavour of the salmon without overpowering it

Curing / glaze

Slowly cured with salt; finished with glazes such as Blackcurrant & Kāmahi Honey to add flavour.

Smoking Technique

Smoked over aromatic wood at low temperature for a longer time to infuse delicate smokiness without cooking the fish.

smoking temperature

Under 30°C, preserving the raw, delicate texture.

total time to produce

30 hours

appearance / colour

Translucent, vibrant pink-orange slices, highlighting the raw-like texture.

ways to enjoy

Ready to eat as is. Best served on bagels, sushi, poke bowls, crackers, or as an elegant appetizer. Not intended for cooking or baking.

Our Food Philosophy: Let the Salmon Shine

At Aoraki, our approach is simple: respect the salmon and celebrate the place it comes from. We let the fish speak for itself – enhancing its natural character with flavours inspired by Aotearoa, balanced with care, and crafted with imagination.

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Rooted in New Zealand:
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‍Our craft begins with ingredients that tell the story of Aotearoa. We seek out the finest local treasures - sun-kissed Hawke's Bay lemons, tangy South Canterbury blackcurrants, golden West Coast Kāmahi honey, and the peppery bite of Golden Bay Horopito. These aren't just ingredients; they're a connection to the diverse landscapes that make New Zealand extraordinary.
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Tradition Meets Innovation:
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Working from time-honoured Scottish smoking traditions, our artisans blend heritage techniques with bold Kiwi creativity. We're always exploring, always pushing boundaries – crafting products that are quietly unexpected yet deeply connected to this place we call home.
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Balance is Everything:
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Whether it's our classic flavours or innovative flavour combinations, every addition is carefully chosen to enhance the taste of our King Salmon. Every flavour is balanced, every detail considered – because exceptional salmon deserves nothing less.