Huon Valley Salmon - Tasmanian Smoked Salmon (Frozen, 100g)As the name suggests, we use whole fresh salmon and apply the cold smoking method, utilizing kiln firing to dry the fish. The raw material undergoes a long curing process (up to 40 hours) and is smoked at low temperatures (1522C), strictly not exceeding 30C. This ensures the salmon is not cooked and its proteins do not coagulate. Our salmon is succulent and juicy with a firm texture. We also carefully trim away any excess parts to present it to our