Bay Quality Fish Smokers, regulars at the Tamahere Market, have won a top award for their range of delicious smoked fish.
The third generation, Tauranga-based, family company was runner-up in this year’s New Zealand Farmers’ Market Taste Awards in the ‘freshest from the sea/river’ category. That made the firm top of the North Island award entrants.
Owner Kevin Jarrett learned the traditional methods of smoking fish from his grandfather and after more than 35 years in the fishing industry put the lessons to good use by developing Bay Quality Fish Smokers.
“We believe in smoking fish from fresh not frozen and generally fish is smoked the day before sale to offer the freshest smoked fish available,” the family of Kevin, Carole and Chloe told the awards judges.
Their fish is hot, wood-fired smoked using very old fashioned smoking methods, mainly using Manuka wood. The resulting moist, delicate fish has an excellent shelf life, which is extended further for most products by being vacuum packed as well. It will keep for one month unopened and two weeks once opened.
All smoked fish is ready to eat – tasty on fresh bread, crackers, in salad or pasta dishes. Customers often describe it as “melt in your mouth”.
The Jarretts smoke a wide range of fish including kahawai, snapper, salmon, salmon nibbles, tuna, gemfish, roe, mullet, snapper heads, kingfish, bluenose, hapuka and many more depending on whats available.
Bay Quality Fish Smokers are at the Tamahere Market on the third Saturday of every month.