Stewart Island Smoked Salmon is a family-orientated business in Wellington and Christchurch. It started on Stewart Island and is regarded as the most naturally farmed salmon in the world, the difference being the constant cold water. The temperature of water makes a difference in taste and texture, and the salmon is very fresh as it comes in, is smoked, and then sent to the market.

“I owned Churchill restaurant on Stewart Island. After the recession, we ended up smoking and packaging salmon and it began to sell. After the Christchurch earthquakes, farmers markets became really popular and became profiled and the salmon sold,” owner Gary said.

The salmon is available from Queenstown through to Wellington and online. It is sold in farmers markets around New Zealand.

“We would like to do the north and grow our online presence,” Gary said.

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