The Southern Ocean produces the finest fish, from which we make the finest smoked products. It’s that simple.

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About Us

Established in 2004, Woodbridge Smokehouse produces some of the most mouth-watering and luxuriant smoked Ocean Trout and Atlantic Salmon available today – anywhere in the world.

Situated on the verdant south-east coast of Tasmania, Woodbridge Smokehouse is set in our own 25-acre apple orchard. Traditional hand-smoking processes using our own fruit tree wood create the delicate and distinctive flavours for which Woodbridge Smokehouse is renowned.

Our purpose-built smokehouse and processing facility combine time-honoured methods with world’s best practice smoking technology.

See Our Process

Our Process

Our unique and crafted smoking process is what makes us stand out from the rest. We make product to order, so once we receive your order we begin.

The Woodbridge Smokehouse Process

Prepare the fresh Tasmanian fish

We take the freshest fish from our premium suppliers and fillet, descale, wash, and clean the flesh.

We then brine the fish in a mix of salt and sugar for 24 hours. This brining process helps to remove moisture from the flesh.

Once brined, we wash the salt and sugar mix and hang our fillets to further dry out.

The Woodbridge Smokehouse Process

Hand smoke the traditional way

Our fillets are now ready to be smoked in our purpose-built brick smoking ovens, using traditional hand smoking methods. Our smoke is created with a mix of Tasmanian woodchips, including off cuts from the apple orchard that our smokehouse sits on.

All fillets are then smoked at a maximum temperature of 30ºC for a further 24 hours, creating our cold smoked product.

And here is where our difference is – for our hot smoked products, we take our tender already cold smoked portions, and any spices or marinades required for our flavoured products and smoke the portions again over a naked fire for 40 minutes. This double smoking process helps to intensify the smokey flavour of the salmon and is unique to Woodbridge Smokehouse.

The Woodbridge Smokehouse Process

Hand sliced, ready to eat

Once our smoked fillets are cooled, they are hand trimmed and sliced. We slice our products thicker than those typically available in Australia as we believe this produces a more tender but delicate product.

Finally we pack our products and prepare them to be delivered to your local quality grocer, or to be sent to you directly through our online store.

Explore Products

Our Products

Smoked Salmon Spread

$4.50

Utilising the smokey off-trims of Woodbridge's cold smoked products, the Smoked Salmon Spread ensures that there is no quality Tasmanian salmon gone to waste.

A creamy mix of smoked salmon and cream cheese, this spread takes advantage of the wonderful ingredients grown on our door step.

Perfect for any gathering from Sunday brunch to a quiet night in with friends. Serve with your favorite vegetables, chips, crackers, bread or even bagels. To put it simply, if you like smoked salmon you will love this spread.

Cold Smoked Atlantic Salmon

$10+

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge cold smoked salmon provides a rustic premium product above the rest - perfect for your next canape or grazing platter.

Tasmania is known for it's delicious Atlantic Salmon and this is no exception - a great source of Omega 3 & 6.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the salmon is smoked at maximum temperature of 30 degrees celsius for a further 24 hours.

This slow process produces the smoke flavour which is particularly mild with the hard woods and apple wood chips used.

Cold Smoked Ocean Trout

$11+

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge cold smoked ocean trout provides a rustic premium product above the rest - perfect for your next canape or grazing platter.

Using Tasmanian ocean trout, this cold smoked product has a strong colour and aroma - a great alternative to the classic cold smoked salmon.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the salmon is smoked at maximum temperature of 30 degrees celsius for a further 24 hours.

This slow process produces the smoke flavour which is particularly mild with the hard woods and apple wood chips used.

Hot Smoked Atlantic Salmon Maple

$14.00

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked Atlantic salmon provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Tasmania is known for its delicious Atlantic Salmon and this is no exception - a great source of Omega 3 & 6.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours. The salmon is then marinated in maple syrup, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the salmon and is unique to Woodbridge Smokehouse.

Hot Smoked Ocean Trout Mediterranean Pepper

$15.50

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked ocean trout provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Using Tasmanian ocean trout, this hot smoked product has a strong colour and aroma - a great alternative to the classic hot smoked salmon.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the ocean trout is cold smoked for 24 hours. The ocean trout is then tossed in a unique mix of Mediterranean pepper and spices, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the ocean trout and is unique to Woodbridge Smokehouse.

Hot Smoked Ocean Trout Cracked Pepper

$15.50

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked ocean trout provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Using Tasmanian ocean trout, this hot smoked product has a strong colour and aroma - a great alternative to the classic hot smoked salmon.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the ocean trout is cold smoked for 24 hours. The ocean trout is then tossed in freshly cracked pepper, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the ocean trout and is unique to Woodbridge Smokehouse.

Hot Smoked Atlantic Salmon Cracked Pepper

$14.00

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked Atlantic salmon provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Tasmania is known for its delicious Atlantic Salmon and this is no exception - a great source of Omega 3 & 6.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours. The salmon is then tossed in freshly cracked pepper, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the salmon and is unique to Woodbridge Smokehouse.

Hot Smoked Ocean Trout Maple

$15.50

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked ocean trout provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Using Tasmanian ocean trout, this hot smoked product has a strong colour and aroma - a great alternative to the classic hot smoked salmon.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the ocean trout is cold smoked for 24 hours. The ocean trout is then marinated in maple syrup, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the ocean trout and is unique to Woodbridge Smokehouse.

Hot Smoked Atlantic Salmon Mediterranean Pepper

$14.00

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked Atlantic salmon provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Tasmania is known for it's delicious Atlantic Salmon and this is no exception - a great source of Omega 3 & 6.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours. The salmon is then tossed in a unique mix of Mediterranean pepper and spices, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the salmon and is unique to Woodbridge Smokehouse.

Hot Smoked Atlantic Salmon

$14.00

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked Atlantic salmon provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Tasmania is known for its delicious Atlantic Salmon and this is no exception - a great source of Omega 3 & 6.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the salmon and is unique to Woodbridge Smokehouse.

Hot Smoked Ocean Trout

$15.50

Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked ocean trout provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.

Using Tasmanian ocean trout, this hot smoked product has a strong colour and aroma - a great alternative to the classic hot smoked salmon.

After being dry cured for 24 hours in a hand mixed salt and sugar mix, the ocean trout is cold smoked for 24 hours, before being hot smoked over a naked fire for 40 minutes.

This double smoking process helps to intensify the smokey flavour of the ocean trout and is unique to Woodbridge Smokehouse.

Recipes

Recipes

Smoked Trout Noodle Salad with Coconut Cream & Lime Dressing

With the warmer months upon us, this is a lovely Summer salad that requires no…
Recipes

Potato Rosti with Smoked Salmon & Jammy Eggs

Smoked salmon, crispy golden potatoes shallow fried in olive oil and jammy soft boiled egg…
Recipes

Salmon & Marscapone Ravioli with Brown Butter & Crispy Sage Sauce

The filling is especially simple to whip together being made with a rich Woodbridge hot…
See All Recipes

Contact Us

Woodbridge Smokehouse
PO Box 208
Woodbridge
Tasmania 7162
Australia

office@woodbridgesmokehouse.com.au
(03) 6231 4233

We operate under Food Standards of Australia guidelines; with a strict HACCP (Hazard Analysis and Critical Control Point) system, ensuring the strictest hygienic handling regimes.

We are officially registered with Australian Quarantine Inspection Service (AQIS) #683 and are exporting to South-East Asian countries.

We proudly support Brand Tasmania.