OUR SMOKED RANGE
Our smoked salmon and seafood offer a succulent, mouth-watering, distinctive taste that is synonymous with Victoria Island Smokehouse
THE ROYAL FISH: NEW ZEALAND KING SALMON
Once the preserve of kings and tsars, wild king salmon is, as the name suggests, the ’king of all salmons’. It is prized by chefs and gourmets for its large succulent, luscious fatty flakes that literally melt in the mouth.
Royal Fillet
Our premium cut comes from the top loin, also known as the “heart of the salmon”
It is the thickest and least fatty piece of the fish. Characterized by its very delicate taste
and large succulent buttery flakes.
Royal Belkan
The belly is the underside of the whole fillet, it is the fattiest part of the fish. With the
highest concentration of omega-3 fatty acids, this tasty area is a delicacy for many.
SUBLIME ATLANTIC SALMON
Our premium Atlantic salmon are sustainably raised off the coast of Scotland and Norway. The frigid waters produce salmon that are strong and high in fat content. The higher-fat content leads to a mild and buttery texture.
Prestige Fillet
Our whole side of Scottish salmon. Makes a great centrepiece for any occasion.
Pure Prestige Fillet
Cut from the whole side of our Prestige Fillet, this fillet is the heart of the salmon, and appreciated for its large luxurious flakes and buttery texture.
Belkan Prestige
Rich, fatty, succulent and packed with omega-3 fatty acids belly cut offers a fuller more distinctive taste.
Selecta Fillet
Our whole side of Norwegian salmon is distinguished by its paler peach/pink colour and leaner meat. The distinctive silky smooth texture and subtle flavour lends itself perfectly to smoking, with the final product taking on a more robust intense smoky aroma.
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.
Whisky & Honey - infused
Atlantic Salmon
Our carefully selected and cured fillets are imbued with flavours of single malt whisky and raw honey and aromatic spices.
Gravlax
Our freshest whole side of salmon is dry cured with its skin on with a salt, sugar and dill rub,
creating a fresh delicate flavour, that is usually served as an appetizer.
Limited-batch Gin with botanicals
& lemons
Selected fillets are marinated in a boutique limited-batch gin, and Femminello Siracusano lemons from Sicily
Aperol & Orange
Our salmon fillets are steeped in this classic Italian aperitif that is infused with orange zest, mint and
juniper berries, bringing out the natural sweetness of the salmon fillets
Smoked Sturgeon
Known as the “caviar fish”, it was a culinary delight at the banquets of our Roman ancestors. Our sturgeon meat is high in Omega-3s, boneless, mild tasting with a fine but firm texture. We hot smoke the sturgeon fillets traditionally with oak chips to intensify its natural flavours.
Smoked Swordfish
Our smoked fresh Mediterranean sword fish fillets are cured in a brine of raw sugar and Adriatic sea salts. Creating a soft succulent flavour that is an ideal alternative for any appetizer.
Smoked Salmon Roe
To create one of our signature specialties, we take fresh
Canadian wild salmon roe, and simply cold-smoke it with oak chips and a hint of rosemary and spices. The end result is a surprisingly smoky outer with a burst of the ocean within.
Other Specialties
Smoked BBQ Salmon
Smoked Ocean Trout
Smoked Halibut
Smoked Tuna
Smoked Black Cod
Smoked Barracuda
Smoked Mackerel
Smoked Lobster
Smoked Scallops
Smoked Prawns
Smoked Black Angus Beef
