The Southern Ocean produces the finest fish, from which we make the finest smoked products. It’s that simple.
Learn More
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.
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.
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 ProductsOur Products
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.
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.
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.
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.
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.
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.
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.
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.
Recipes
A potted spread made with Woodbridge Smokehouse Tasmanian Salmon, tartare sauce, chives and dill that…
Contact Us
Woodbridge Smokehouse
PO Box 208
Woodbridge
Tasmania 7162
Australia
office@purefoodstas.com
(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.