
	Richard Harris Master of the Smokehouse Richard Harris continues the cottage kiln smoking technique developed by his grandfather that retains all the texture, moisture and essential oils of the raw fish. After filleting and brining, Robarra Spring Water Barramundi is slowly smoked over imported hardwood timbers. This method ensures the delivery of a unique flavour to enhance the already superb Robarra Barramundi. Springs Smoked Robarra has now been developed and extensively taste tested with rave results. It is soon to be released in attractive and convenient packaging.
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