Delicate, delicious and softly smoked, Pialligo Estate’s Salmon is truly the king of the fish! Premium cut or sliced, they use fresh HUON Tasmanian Salmon, using the very best part of the side and trimmed of fat. This fillet of farmed salmon is cured with only a little salt to ensure the perfect salmon flavour.
They use traditional European methods of smoking salmon – known as cold smoked. This means that the salmon is in the kiln for approximately 8+ hours at roughly 22°C, (the exact times and temperatures vary on the size of fillets). The texture and taste of the salmon is the one that you would automatically associate with smoked salmon.
Based at the southern tip of Tasmania, where the mighty Huon River meets the Great Southern Ocean, HUON Premium Tasmanian salmon are reared and nurtured by some of the finest, and most innovative practitioners globally. Unique climatic conditions so prevalent in this wilderness, provide for a near perfect life. The water is clean, pristine and unspoilt. It is quite literally a paradise.
Whilst the conditions are heaven sent, the staff at HUON are also blessed; with passion, knowledge, flair, and a dedication to each other rare in this day and age. This style is practiced from the top down of this vertically integrated company. The end result is salmon with rewarding texture, luscious colour, and succulent flavour. @pialligoestate_smokehouse #smokedsalmon #salmon #gourmetfood #foodie #foodies #foodblogger #foodblog #huffposttaste #nycfat #thefeedfeed #foodporn #foodgasm #foodlover #coldsmoked #huonsalmon #tasmaniansalmon #sydneyfoodblogger #sydneyeats #bestsalmon