Allergens & Storage
Last updated: 11 May 2026
Allergens by product
Hot Smoked Ora King Salmon
Contains: Fish (salmon)
Flavours: Salt & Pepper, Italian Herbs, Chilli, Dill.
No declared nuts, dairy, gluten, soy, or egg in standard preparation.
Hot Smoked Barramundi
Contains: Fish (barramundi)
Flavour: Salt & Pepper only.
No declared nuts, dairy, gluten, soy, or egg.
Hot Smoked Free Range Chicken Breast
No major declared allergens in standard preparation.
Flavours: Salt & Pepper, Chilli, Italian Herbs, Moroccan, Cajun.
Shared equipment notice
All products are smoked in the same facility. While we clean equipment between products, traces of fish allergens may be present in chicken products and vice versa. If you have a severe allergy, contact us before ordering.
Storage instructions
- Keep refrigerated at 4°C or below at all times.
- Consume within 5 days of receipt.
- Once the pack is opened, consume within 2 days.
- Suitable for freezing. Freeze within 24 hours of receipt, store frozen up to 1 month.
- Defrost in the refrigerator overnight. Do not refreeze once thawed.
Food safety guidance
Smoked seafood is a higher-risk food for listeria, particularly for:
- Pregnant women
- Babies and young children
- Adults over 65
- People with weakened immune systems
If you are in one of these groups, the Australian Department of Health recommends heating ready-to-eat smoked seafood to at least 75°C before consumption, or avoiding it entirely.
Our chicken products are fully cooked and ready to eat.
Country of origin
- Ora King Salmon: farmed in New Zealand
- Barramundi: farmed in Australia
- Chicken: free range, farmed in Queensland, Australia
Questions?
Phone: 0430 366 119
Or use the contact form.
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