An ode to all things smoked, cured and sprung from the sea. Tom Cooper finds the finest local fish he can get his hands on, meticulously pin-bones the fillets, then cures them in various mixtures of salt, herbs and sugar or smokes them with a variety of imported woods.
He’s been doing this for a long, long time—a legend amongst industry folk, quietly working behind the scenes for 40 years to supply some of Melbourne’s best restaurants with his expertlysmoked and cured fish.
Sometimes Always acknowledges the land that we conduct business on as the traditional lands for the Kaurna people and we respect their spiritual relationship with their country.
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