"Traditionally cured, naturally smoked with modern standards"

We care deeply for our planet, so we choose our fish from sustainably farmed operations with full traceability. Wild caught fish are sourced from controlled and approved fisheries.

When the Salmon and Trout arrive at the Smokehouse in Franschhoek we hand select the best fish for curing using traditional methods. For 25 years we have been using a secret recipe that perfectly balances the sea salt and sugar. We then rest the cured sides for at least 12 hours to allow the secret blend to gently mature.

We use time honored techniques with modern standards to produce a truly luxury product of exceptional taste. Our kilns use horizontal air flow to ensure equal smoke flow over the fillets and to further ensure consistency of flavours, we reverse the airflow every 30 seconds. During the smoking process the fillets develop a deep, rich colour, the texture changes and the full smokey flavours ensue. Our master smoker removes the fillets on reaching perfection and are rapidly chilled to lock in the finest textures and flavours. We only smoke our fish using the oak shavings from wine barrels crafted in the Cape Winelands.