Thanks to one man’s vision and commitment to excellence, The Smokehouse is claiming just reward from gourmands across the country.
It began many years ago in a humble boatshed on Māpua Wharf, where seafood lover, Peter Pattullo, started smoking fresh catches by hand. With a passion for the sea and a respect for traditional cooking methods, using mānuka shavings and old-style brick kilns, Peter created truly amazing smoked seafood that became an instant success.
Fast forward to today and Peter has built a thriving business offering a wide selection of premium hand-smoked seafood products using 100% natural ingredients that are preservative free. The extensive range of seafood contains more vitamins and minerals than any other form of protein and a great source of the highly nutritious omega-3, beneficial to healthy eating.
As more and more health-conscious consumers become increasingly aware of the importance of a balanced diet, The Smokehouse is meeting these challenges by expanding their smoked seafood products nationwide into supermarkets and specialty food stores throughout New Zealand.
On offer are some of the most authentic harvests of the sea, ranging from smoked salmon, tuna, mussel, and white fish pates – the perfect snack when served with toasted bread or crackers to an extensive range of vacuum packed silky white, kitchen-ready smoked fish.
Included are blue, white and silver warehou, terakihi, kingfish, hoki, hake and mackerel, each offering their own distinctive tastes and character, from delicate and mild flavours to richer more robust oily flavours, complimented with sweet and cajun chilli seasonings.
Another house specialty is a delicious smoked seafood chowder brimming with fresh seasonal vegetables, finished of with a dash of cream. Rich and hearty in flavour, it’s the sort of dish you would struggle to surpass – even in a top-tier restaurant.
smokehouse.co.nz
Instagram: @thesmokehouse.mapua
