Harris Smokehouse premium smoked seafoods delivered direct to you in Australia.Online prices are 10% off our smokehouse shopfront price.Next day guaranteed delivery to metropolitan areas*. To order, click on a product in the list below. *Next day guaranteed delivery only covers metropolitan areas. If you suspect you are not within range please contact us to find out how we can meet your needs. A $21 freight charge applies to orders up to 3kg. For orders above 3kg, please contact us to find out the most cost effective means of delivery. Please Note: Orders must be addressed to a premises with someone to sign for the courier. We suggest using your work address unless you can be sure someone will be home on that day. If there is no-one to sign for the product it will go back to the distribution warehouse and there will be an additional $21 fee for a follow-up delivery. We don’t want this and neither do you! Product may spoil if left unrefrigerated on your door step. Orders will be sent out Monday to Thursday.

Cut off point for the week's deliveries is 9am Thursday morning. Orders received after that will be sent out the following Monday for Tuesday arrival. Your shipment will be sent in an insulated poly box packed with ice, arriving within 24 hours of leaving our facility in Hahndorf. Restrictions apply on orders to Tasmania and we are unable to send them at this stage. We are sorry about this but it is due to the quarantine barrier to secure the safety of the Tasmanian salmon industry.hurtownia sushi online Tasmanian Grown Traditionally Cured Oak Smoked Never Frozentokio sushi online bestellen Please Note: Larger quantities can be ordered once you view your cart at the end of ordering.sushi online bestellen helmond

Tasmanian Grown Traditionally Cured Oak Smoked Never Frozen Tasmanian GrownTraditionally Cured Oak Smoked Fully Trimmed Never Frozen Tasmanian SalmonNever Frozen Dill Cured Ready to Eat Tasmanian GrownTraditionally Cured Oak Smoked SA Grown Traditionally Cured Oak Smoked Never Frozen Smoked Salmon & Kingfish Combo Traditionally Cured Oak Smoked Never Frozen Hand Made Oak Smoked Coffin Bay Grown In Olive Oil Australian GrownReady to Eat Oak Smokedsushi grade tuna memphis Approx 200g per packsushi rolling mat bed bath beyond Hot Smoked Salmon Portionswhere to buy smoked eel in sydney Tasmanian Grown Oak Smoked Hand Made Never Frozensushi chef gra online

Approx 150g portions per pack Oak Smoked No Colouring Ready to Eat Approx 190g per pack Hot Smoked Ocean Trout Portion With Blackening Spice Tasmanian Grown Oak Smoked Approx 130g per pack Hot Smoked Kingfish With Lemon & Wasabi SA Grown Oak Smoked No Colouring Approx 110g per pack Hot Smoked Barramundi With Cracked Black Pepper Salt Water Grown Oak Smoked North Sea Mackerel Oak Smoked No Colouring Approx 180g per pack Smoked Mackerel Fillets With Cracked Black Pepper North Sea MackerelNo Colouring Smoked Mackerel Fillets With Red and Green Pepper North Sea Mackerel No Colouring Traditionally Cured Oak Smoked Hand Made No Colouring Approx 300g per pack No Colouring Oak Smoked Ready to Cook Approx 250g per pack No Colouring Oak SmokedReady to Cook Smoked Whole Rainbow Trout Approx 265g per pack Smoked Rainbow Trout Fillets Approx 100g per pack Please Note: Larger quantities can be ordered once you view your cart at the end of ordering.

A very rare old favourite, smoked with traditional European flavours. Smoked eel is great as an appetiser or to add earthy smoked flavours to a number of dishes, including adding a new twist to “Shepherd’s Pie” as featured recently in a famous cooking show. Sydney Royal Fine Food Show: Vacuum packed fillet random weight. Shortfin eel, salt, sugar, woodsmoke. Keep refrigerated at 4°C. When opened use within 3 days. Servings per pack: 2 << Back to ProductsBEFORE YOU START SHOPPING,PLEASE ENTER YOUR POSTCODE HERE just so we can check that we deliver to your areaSign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.food + booze + travel : Sydney... Wine of the Week A chat with … Spaghetti with smoked eel, pancetta and radicchio This is a beautifully rich dish with deep flavors and a variety of textures. I love smoked eel and think it is under utilized, though it’s popularity has grown of late.

The cured pancetta compliments the smokey flavor of the eel and provides a contrast in texture. The bitterness of the radicchio cuts through the smokey richness of the sauce and with the chives adds freshness and lightness to the dish. Makes 4 large portions (use a quality brand such as Gerado Di Nola, or make your own fresh pasta) 200g Silver Lake Smoked Eel (You can only buy whole eels, freeze excess in airtight glad bags.) (ask your deli to remove the rind and slice the pancetta into 1cm thick strips) 1 small head Radicchio sliced 1 clove of garlic sliced as fine as possible 1 bunch of chives cut into 3 cm batons 150g unsalted butter cut into cubes Extra vigin olive oil (your favourite) 1. Remove the head and tail end of the eel. Using a small knife make an incision along the spine of the eel, peel off the skin. Eels have four fillets and a central spine. Using your hands gently pull the flesh of the eel away from the spine.

Roughly chop the eel in 1cm pieces. (you can use the bones and skin to make a beautiful stock to turn into soups such as smoked eel and parmesan) 2. Slice the pancetta into thin strips. Place pancetta in a pan over medium to low heat. Slowly render the fat out of the pancetta. Stir occasionally to stop the pancetta sticking, it should start to fry in it’s own fat becoming nice and crispy. Once the pancetta is evenly crisp drain off the fat and discard it. 3. Cook the spaghetti until al dente in a large pot of boiling salted water. it should take 7-8 minutes depending on the brand. 4. While the pasta is cooking place in a large pan a small amount of olive oil and sliced garlic. Heat over medium to low heat and gently cook until the garlic is soft. Add the eel and pancetta. 5. Turn the heat to high and saute the garlic, eel and pancetta for 30 seconds to release and infuse their flavors. 6. De-glaze with chicken stock. Once stock is boiling add the cubes of butter and emulsify to form a sauce.