Our Products

As an ode to the Welsh origins of the Melbourne Cured story, the ‘Bradan Rost’ is named so for it’s Gaelic translation, ‘Roasted Salmon’. Golden on the surface and pink on the inside, the salmon fillet is wet cured before being both cold and hot smoked over Yarra Oak creating mouthwatering flakes of decadent hot smoked salmon. A true indulgence and flavour sensation for the smoked fish lover.

Spanish mackerel is a unique addition to the Melbourne Cured repertoire and a rarer offering in the smoked fish range. Sustainably fished in Australia waters, this highly prized pelagic fish boasts supreme health benefits as it’s rich in omega-3 and has lower mercury than most other fish. The firm, white, oily flesh holds the sumptuous flavours infused through our process of wet curing and them smoking over Yarra Oak.

Supplying us with this unexpected but welcome addition to the product collection is Sanctuary Lakes Seafoods, located in the western suburbs of Melbourne.

Paddock reared, free range ducks from Victorian Ducks are to thank for the succulent and tender duck breasts in our product range. Supplying to some of the finest restaurants in Victoria we are thrilled to work with Victorian Ducks’ products which help us to produce such flavorsome smoked duck breasts.

Our smoked chicken breasts are tender and delicately smoked for a subtle but lingering flavour sensation. Working together with our suppliers, we source high quality chickens reared with love and passion in free range environments, with no added hormones.

We source our Atlantic Salmon from the pristine waters of Tasmania. Reared in tidal pens before spending 18 months at sea, we are supplied with the highest quality salmon, which yields such delicate and refined products.   

Our traditional smoked salmon is dry cured for 15-17 hours and cold smoked until perfection. The cold smoking layers a subtle smoky flavour into the fillets whilst ensuring the products retain their fresh appearance and mouthfeel. The finished product is a generous side of smoked salmon infused with flavour and prime for crafting into your desired dish.  

This is the premium centre loin of the salmon fillet presented whole and unsliced in all of its glory. This impressive cut is the most treasured fillet of the whole fish and is well suited to the more adventurous, confident chef to craft an ambitious salmon dish, fit for royalty. 

We produce our traditional smoked salmon in generous sides of fish that come either Long Sliced or Unsliced.

Sliced by hand into decadent long slices or strips, we believe this is one of the best ways to enjoy smoked salmon. Not usually offered by many local producers, this form is pre sliced for your convenience and is ideal for large parties, caterers and restaurants. 

For the passionate foodie or chef, we package whole sides of smoked salmon for you to craft into your own dish. A high quality, impressive product for you exercise your culinary creativity with.  

Flaking off in generous morsels, the smoked trout boasts subtler flavour characteristics than it’s salmon counterpart, partly due to it’s paler, more delicate flesh. The gentle balance of salt and smoke make for a sumptuous product with a distinct yet mild taste, coating the palette with a lingering buttery mouthfeel.