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Aoraki (Mt. Cook Alpine) New Zealand Cold Smoked Salmon

Product Description

A beautiful, lean, non-oily fish with a rich, oak-smoked flavour and a silky smooth texture. 200g, sliced, ready to eat. Available fresh and frozen. Best served at room temperature.

Serving Suggestion

Lightly toast bread slices, spread cream cheese on the bread, add smoked salmon, cucumber, onions and capers. Season with pepper and lemon juice.


New Zealand Freshwater King Salmon, salt, golden syrup, black rum, oak wood smoke.


Read our statement on salmon safety here.

While our salmon is fantastic for sushi, the consumption of raw food products may increase your risk of food-borne illnesses. It is up to the individual to eat it raw. Please consume the product prior to the 'best before' date, as this is when the fish is at its best quality. If you do not intend to eat the salmon within 2-3 days of delivery, we recommend you freeze it, to seal in the freshness.


Mt. Cook Alpine King Salmon is raised in the pristine, fast-flowing fresh glacial waters of New Zealand's Southern Alps. The strong, highly-oxygenated currents keep these beautiful fish fit, healthy, and lean. This sashimi-grade Alpine King Salmon has a firm, muscular texture with a clean, smooth flavour. 

Mt. Cook has acquired the neighbouring Aoraki Smokehouse, uniting with one of the finest smokehouses in the hemisphere which enables both teams to work together to provide us with a wider, more innovative range of salmon products.

Rich and decadent, yet not overpowering, Aoraki Smokehouse uses a traditional age-old Scottish method of smoking to produce the finest quality cold-smoked salmon. The cold smoke process is long and slow, allowing the smoke to infuse the salmon giving a rich, oak-smoked flavour with a silky and smooth texture.

Find out more about Mt. Cook here. 

Customer Reviews

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