Matakana Smokehouse is a small, family-operated smokehouse just out of Matakana Village.
Michael and Sophie fell in love with the previously established Matakana Smokehouse after returning home from living overseas and on the ocean. Passionate about everything to do with the ocean, food and organic produce - Matakana Smokehouse became their passion and they have grown The Smokehouse from humble Matakana Market beginnings.
Using only the best sustainably farmed and caught products and practicing longstanding smoking traditions - our cutting, smoking and brining is all done carefully by hand, ensures the finest finished product.
We work with Akaroa Salmon, one of the last family run farms in New Zealand to source our Salmon. The salmon is fed an antibiotic free diet of only fish protein and the salmon are fed a low energy, slow grow diet to ensure the fat/oil percentage is similar to that of wild Salmon.
We use only organic ingredients to create our Matakana Smokehouse products. Organic Coconut Sugar from Matakana Superfoods, Organic Muscovado Sugar, Toasted Nigella Seeds and Sea Salt and we smoke using a Manuka wood chip blend with a secret touch to ensures a create our unique flavour.
We also work with Lee Fish who are renowned for their dedication to sustainability, so you can be reassured that our Smoked Kahawai and Sardines are line caught in New Zealand waters.
Our Salmon is curing less than 24 hours after been caught, so you are getting the freshest of fresh.