Woodbridge Smokehouse crafts exceptional artisan smoked Ocean Trout and Atlantic Salmon from its boutique facility in Woodbridge, on Tasmania’s pristine south-east coast. Surrounded by a working apple orchard overlooking the D’Entrecasteaux Channel, the smokehouse uses traditional hand-smoking methods combined with modern food standards to produce seafood of outstanding quality and consistency.

Each fillet is carefully dry-brined, air-dried, and slow-smoked over apple-orchard wood harvested on site. This process infuses the fish with a subtle, fruity smoke that enhances the natural flavour without overpowering it. The result is a silky texture, delicate taste, and rich colour that reflect Tasmania’s clean environment and artisanal food heritage.

Available in both hot- and cold-smoked varieties, Woodbridge Smokehouse’s range includes Atlantic Salmon and Ocean Trout in traditional, cracked pepper, and maple-cured styles. All products are hand-trimmed, thick-sliced, and ready to serve, ideal for premium retail displays, hospitality, and export markets.

A proud member of Pure Foods Tasmania, Woodbridge Smokehouse represents the best of Tasmanian provenance – authentic, sustainable, and crafted with care from sea to smokehouse.