Fish is one of the healthiest foods on the planet. High in omega-3 fatty acids, which are essential for brain, heart and eye health, fish is also full of protein and other essential vitamins and minerals. Health experts recommend eating fish twice a week.
Thanks to the professional chefs and home cooks who enjoy our smoked fish, we are continually discovering new ways to prepare and serve our products. Here are a few of our favourites.
This is a fun way to get the kids involved with making lunch or dinner! Here we have some Macadamia-Smoked Sea Mullet prepared with our favourite sushi greens and rice. Yum! Especially good for those who prefer to know their fish has been cooked prior to eating.
Not a fan of raw fish? Our Cold-Smoked Longtail Tuna is a fantastic alternative to traditional Japanese sashimi. We like it served with wasabi, fresh chilli, lemon, and a tamari sesame oil dipping sauce.
This Japanese pancake is traditionally made of flour, shredded cabbage, egg, green onion and octopus or prawn. It’s topped with Otafuku sauce, Japanese mayonnaise, bonito flakes or fried shallots, coriander and fresh chilli. But we love it with our Macadamia-Smoked Spanish Mackerel because, unlike octopus and prawn, it remains tender even after frying.
Our Macadamia-Smoked Mullet is delicious on pizza. You can add it to your seafood mix before cooking or pair it with some smoky bacon. However, because the Mullet is already cooked, we prefer to add it to the pizza base as it comes out of the hot oven. Top with fresh basil, rocket or baby spinach and drizzle with some chilli-infused olive oil. TIP: for a super crisp base, get your wood-fired pizza oven extra hot by burning a handful of macadamia nut shells.
Add a smoky quality to your next seafood marinara pasta, by adding some flakes of our Macadamia-Smoked Blue Mackerel. Try topping your pasta with our Smoked Mullet Roe as a decadent replacement to punchy parmesan.
Tired of chicken? Our smoky products can elevate your Caesar salad or creamy carbonara pasta. We love serving our Macadamia-Smoked Spanish Mackerel Rolled Ham cold at Christmas lunch, instead of the traditional turkey or baked ham. It is sensational on a hot Summer day, thinly sliced, with a mango and macadamia nut salad, and a glass of bubbles.
Toss warm potatoes, fresh baby spinach, capers, lemon juice and wholegrain mustard together. Top the salad with our Macadamia-Smoked Blue Salmon or chop the fish and gently stir it through.
Toast some fresh crusty bread, or drizzle in garlic infused olive oil and place face down on your barbecue grill. Spread on some chilli mayonnaise, layer slices of Macadamia-Smoked Line-Caught Spanish Mackerel. Top with a tomato, avocado and red onion salsa.
Dice tomato, capsicum, mango, red onion, fresh chilli and avocado. Add a squeeze of lime juice, some zest and roughly chopped coriander. Add a pinch of salt and cracked pepper. Gently combine all the ingredients in a bowl, before spooning into warm corn tacos or tortillas. Add slices of Macadamia-Smoked Mackerel and a drizzle of Japanese mayonaise. Not a fan of mango? Swap it for some sweet corn kernels or chargrilled pineapple.
If you’re a regular visitor to our Smokery and processing facility at The Port of Bundaberg, you may be lucky enough to get your hands on some freshly filleted fish. The various species of fresh, local fish that we use to make our smoked products are all robust and firm, making them perfect for barbecue skewers. Availability is seasonal and weather dependent.
Combine our delicious Macadmia-Smoked Tuna Pate with a generous dollop of crème fraiche, diced cornichons, lemon zest, chives and a pinch of minced garlic. The ratio of pate to crème fraiche will depend on your desired texture.
We love fish cakes for dinner or reheated for lunch the next day. There are endless fishcake recipes available online, but we love ours with Dijon mustard, peas, panko crumbs and a simple cucumber salad.
For a quick mid-week meal, we love tossing together Macadamia-Smoked Sea Mullet with spinach and fetta ravioli, olive oil, al dente broccoli florets, fresh dill, spring onion, baby spinach and rocket, lemon juice and a good dollop of crème fraiche. Top with a sprinkling of grated Smoked Mullet Roe.
Lower in saturated fat than cured deli meats, smoked fish products can make a tasty, healthy alternative to a traditional charcuterie board. Add our smoked fish products to your next grazing board, cheese plate or ploughmans’ platter.
Creamy eggs with salty, smoked fish. Enough said.
Our rich, smoked seafood is delicious with creamy potatoes and crisp, zesty radish. Slice cucumber and top the rounds with our Macadamia-Smoked Tuna Pate.
Start with some hollandaise sauce. Rest half a toasted English muffin on top of the sauce, then add a generous amount of our Macadamia-Smoked Fish Pâté. Top with a soft-poached free-range egg, cracked pepper and salt. Garnish with pea shoots, dill or fresh herbs from your garden. You can also use any of our sliced smoked fish instead of the Pâté!