Smokin’ hot new bite

Cousins put a twist on old clas­sic

NewsMail - - NEWS - EMMA REID For more in­for­ma­tion, email sales@the­seafoodsmok­

IT’S be­liev­ing in what they sup­ply that makes Bund­aberg’s new­est culi­nary busi­ness unique.

A be­lief in eth­i­cal, sus­tain­able and lo­cal seafood has seen cousins Luke Tru­ant and Lin­coln Kirch­ner spend two years putting a twist on their Ger­man grand­par­ents’ spe­cialty.

“They came here smok­ing wurst and we went into fish,” Mr Tru­ant said.

From driv­ing su­per yachts around the world to smok­ing seafood, the 36-year-old Bundy fa­ther said he had found his call­ing.

The busi­ness is based on a num­ber of prin­ci­ples in­clud­ing fresh, qual­ity seafood which is caught lo­cally.

Mr Tru­ant said it was im­por­tant to use sus­tain­able species from well-man­aged stocks which were eth­i­cally-caught and han­dled.

The smok­ery has strict “house rules and moral stan­dards” when ac­cept­ing prod­ucts from the fish­ers.

“Ev­ery­thing we sell comes from the small lo­cal guys go­ing out,” he said.

“The fish­er­men need to treat the fish with re­spect.”

With strict guide­lines, the pair give their cus­tomers an in­formed choice when choos­ing their seafood.

“The beau­ti­ful part is, when we pur­chase our fish we get to choose the fish we take and see the whole prod­uct,” Mr Tru­ant said.

“We know the con­di­tion it is in and can be quite picky.”

Mr Tru­ant said they also used pes­ti­cide free and or­ganic pro­duce to com­ple­ment the seafood.

They spe­cialise in smoked mul­let be­cause it is a sus­tain­able fish.

“You can never wipe them out,” he said.

“And with the skin on there is triple the omega 3 in it.”

He said smok­ing takes about a week to com­plete from sea to shelf.

“It’s a ver­sa­tile prod­uct which we slice thin,” Mr Tru­ant said.

To­day, the smoked fish will head to Par­lia­ment House in Bris­bane as part of the Bund­aberg Pro­mo­tion Night with other lo­cally grown pro­duce.

Mr Tru­ant said while many en­joyed smoked sal­mon on crack­ers or br­uschetta, the op­tions were end­less.


Photo: Con­trib­uted

NEW BUSI­NESS: Bund­aberg's new­est busi­ness The Seafood Smok­ery Bund­aberg be­lieve in sus­tain­able and eth­i­cal fish­ing.

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