VICTORIA ISLAND SMOKEHOUSE
Victoria Island Smokehouse follows a long line of fish curers and smokers. For several generations this Swiss/Italian family run artisanal fine foods producer, has been preparing cured smoked salmon, swordfish, trout, sturgeon and other smoked delicacies to become one of the leading producers of smoked fish in Asia.
Founder, Cristian Giancaterino, is dedicated to producing small batches of the highest quality smoked fish from around the world. A few years ago he saw an opportunity to start producing the finest smoked fish in the heart of Hong Kong island, and that is how Victoria Island Smokehouse was born. Now in our second phase of development we have moved to London to be closer to the source so that we can produce even finer quality smoked salmon and seafoods.
OUR PRODUCTS
OUR SMOKED SALMON
Synonymous with the finest quality salmon. We believe, that by closely partnering with the fisherman and farms we can ensure that the highest quality salmon reaches the table. Farmed in rich unpolluted waters until maturity. Only the best salmon are selected, carefully cured with a mineral rich salt, gently dried and smoked using traditional methods with a selection of fragrant wood chips. The salmon is then hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.
OUR SPECIALIST RANGES
We never stop exploring new and exciting recipes. From the well loved whisky & honey- infused salmon to the more adventurous smoked sturgeon, and our very own specialty, smoked salmon roe.
“As a chef with over 20 years experience, I have always been fascinated with taking the purest freshest raw ingredients and turning them into something special. Smoking to me is a way of adding different dimensions to any fish. Our smoked salmon and seafood offer a succulent, mouth-watering taste with a delicate texture, sumptuous, tender and velvety...
...I still get excited every time I open the smoker doors and get enveloped in a pillow of aromatic smoke. Anticipating how this batch looks, feels, smells and most importantly tastes... only then I am certain that perfection has been achieved.”
— Cristian Giancaterino