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Our Story

Born from Aoraki, Crafted for the World

Inspired by Scottish tradition and the alpine landscapes of Aoraki, we’ve spent decades perfecting the art of smoked salmon. Blending time-honoured methods with Kiwi innovation, we craft flavours that are subtle, balanced, and unmistakably of this place.

The Aoraki story began in Twizel in 1999, when a former Mt Cook Alpine Salmon employee, guided by a Scottish master smoker, set out to bring the traditional art of salmon smoking to New Zealand. From those early days as Aoraki Smokehouse, the vision was simple: to craft smoked salmon of exceptional quality, rooted in tradition yet staying true to the salmon.

Mount Cook Alpine Salmon acquired Aoraki Smokehouse in 2016.

As demand grew, production moved to Christchurch in 2011, and in 2016 Aoraki became part of Mt Cook Alpine Salmon. Today, we are proud to be the value-added brand of Mt Cook Alpine Salmon – New Zealand’s only vertically integrated freshwater King Salmon producer, with complete oversight from egg to finished product.

From our smokehouse in Christchurch, we craft our range of value-added products – spreads, hot-smoked and cold-smoked salmon. These handcrafted specialties are enjoyed throughout New Zealand and exported to Australia and Singapore, carrying the story of Aoraki far beyond our shores.

Artisan Handcrafted

Our master smokers use traditional techniques to craft a range of salmon that is tastes great. Working from a Scottish recipe refined over generations, we produce in small batches to ensure hands on quality.

Alongside our signature hot and cold smoked salmon, we explore flavours inspired by the land around us – be it smoking with native woods like Pohutukawa or ingredients like South Canterbury blackcurrants, West Coast Kāmahi honey, Golden Bay Horopito, and more.

Our Locations

It’s a three-year journey for our salmon, moving through our locations and transforming along the way from egg to smoked products, before finally reaching the shelves of supermarkets and premium retailers across New Zealand and around the world.

Timaru

Our salmon are carefully processed at our own facility in Timaru. Each fish is handled with care and precision, and our plant operates under rigorous hygiene and quality standards.

Mackenzie / Twizel Farms & Hatchery

Raised in the hydro-canals of the Mackenzie Country, our salmon thrive in freshwater, straight from the snowmelt of the Southern Alps.

Christchurch Smokehouse & Hatchery

Our hatchery is where our salmon’s journey begins, grown in pure, spring-fed water. Also, the location of our Smokehouse, where skilled artisans gently smoke each hand-prepared fillet.

Awards

Aoraki’s commitment to quality hasn’t gone unnoticed - our smoked salmon and salmon spreads have been honoured by multiple prestigious food awards over the years.