COLD SMOKING PROCESS
Springs uses Atlantic farmed salmon grown in the clean, pollution free waters of Tasmania. The salmon are gutted and ice-packed in polystyrene cartons, or bulk bins and delivered by chilled road freight direct to the factory in the Adelaide Hills. To prepare the fish the heads are removed and the salmon are filleted. Each fillet is trimmed, pin boned, rinsed and sprinkled with fresh salt to dry cure for 10—16 hours depending on size and thickness. The sides are placed in the smokehouse and cold smoked for 24 to 30 hours over slow burning imported oak logs. The smokehouses are cooled to maintain a maximum temperature of 22°C, and the sides slowly cure to retain their natural oils whilst allowing time for the smoke flavour to permeate through the fish to produce the unique, moist, quality smoked salmon. No artificial flavours or preservatives are used in the process.
The sides of smoked salmon are chilled to below 4°C and are then sliced fresh and vacuum sealed as pre-sliced sides or slices are carefully separated and put into smaller retail packs.

HOT SMOKING PROCESS
Mackerel, Rainbow Trout, Salmon and Ocean Trout are cooked in the smoke before packaging. These fish products are brine salted before rinsing, racking and then initially placed in the cold smokers. Salting, smoking and cooking times vary depending on size of fillets or whole fish and oil content. After cold smoking for 12 hours to add flavour and remove moisture, the fish are cooked in the hot smoking ovens.
Small batches of individually hot smoked fish are produced daily. This results in moist fresh product, and Springs is capable of cooking up to twenty trolleys of different fish each day. All fillets are then rapidly chilled after cooking and are vacuum skin packed. This packing gives excellent presentation and a chilled shelf life of approximately 21 days.

FOOD SAFETY
Springs operates an accredited and audited food processing facility. Two fully qualified food engineers oversee the daily production operations. Records of salt levels, temperatures, smoking, cooking and chilling times are all monitored and controlled to remain within our strict quality control guidelines. Springs believes in providing customers with accurate labelling and short “best before” date codes backed up by daily delivery to maintain standards of freshness, quality and food safety.