Cold Smoked - Manuka Farm Talk There is a 3 day

There is a 3 day use-by date on sashimi fillets - this is the timeframe that we recommend eating it as sashimi

available November to April

Especially effective on fresh sashimi

after that it can be used in cooking

Chef smokes the tomatoes himself

Cold Smoked - Manuka Farm Talk There is a 3 dayHigh Country salmon that has been cured then smoked using manuka wood at a low temperature, resulting in a smooth, velvety texture similar to raw salmon. Manuka smoke has a more pronounced smoke flavour than our oak smoked variety. All products are shipped overnight with ice gel packs to keep the salmon chilled during the courier delivery. Freight is now charged by weight. Please see our Shipping Rates page for more information.