Frequently Asked Questions
Where do you source your salmon from?
Our salmon is supplied by Akaroa Salmon, located in the cold pure seawaters of Akaroa Harbour.
Where can I buy The Wee Smokehouse products?
As well as here on our website, we sell our range of products through a growing number of retail outlets and also through restaurants and cafes. We can also be found at fetes and markets in the South Island in the summer months. Visit our Find Us page for more information and keep an eye on our Facebook page for updates and events.
Do you deliver to rural addresses?
Yes we do!!. However rural delivery incurs a $5.00 surcharge for extra ice.
What’s the difference between smoked roasted (hot) and cold smoked salmon?
Our smoked roasted salmon, also referred to as hot smoked salmon, undergoes a delightful cooking process during smoking, resulting in a tender, flaky texture. On the other hand, our cold smoked salmon is skillfully cured and delicately infused with a cold smoke, preserving its natural flavours. Thinly sliced with a velvety smooth texture, it promises a truly satisfying experience
What is Gravadlax?
Gravadlax is a Scandinavian-style cured salmon. We meticulously cure it for three days, incorporating mustard seed, dill, and vodka into the process, resulting in a delightful flavour profile.
Where is The Wee Smokehouse located?
We are located in the Mid-Canterbury region, which is distinct from South Canterbury. While we are in close proximity to Geraldine, it would be more accurate to describe our location as “near Geraldine”.
Are all The Wee Smokehouse products ready to eat?
Absolutely! Simply unwrap the package and indulge. If you prefer a warm and delightful experience, you can quickly heat up the smoked roasted salmon or duck breast either in a pan or the oven.
Can The Wee Smokehouse product be frozen?
While it is possible to freeze The Wee Smokehouse products, we want to highlight that doing so can alter the texture of the product. To ensure the best taste and texture, we do not recommend freezing the cold smoked salmon and cold smoked venison.
