Cold Smoked - Manuka Farm Talk Chef smokes the tomatoes himself

Chef smokes the tomatoes himself

available November to April

Especially effective on fresh sashimi

Superseed crackers from Creative Cooking

There is a 3 day use-by date on sashimi fillets - this is the timeframe that we recommend eating it as sashimi

Cold Smoked - Manuka Farm Talk Chef smokes the tomatoes himselfHigh Country salmon that has been cured then smoked using manuka wood at a low temperature, resulting in a smooth, velvety texture similar to raw salmon. Manuka smoke has a more pronounced smoke flavour than our oak smoked variety. All products are shipped overnight with ice gel packs to keep the salmon chilled during the courier delivery. Freight is now charged by weight. Please see our Shipping Rates page for more information.