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I first used Akaroa Salmon when I owned a small resturant in Loyd Elsmere Park called Bell House(And still without question use it in all the kitchens I have a hand in). On a journey South to Omarama to compete in a gliding competition I had the good fourtune to be introduced to Tom Bates. A massive rugged hand thrust from under a weather worn oil skin met mine as his voiced boomed out a hearty South Island welcome. Amongst the rocky coves and inlets of Banks Pennisula Tom selected Lucas Bay a deep water anchorage at the entrance to Akaroa Harbour. Tom's pioneering efforts in Salomon farming drew life from the deep current movements while taking cover from the feroicous southerlies that whip up the coast. |
For the past twenty years Tom Bates and his team have kept true to their kiwi roots and through determined ingenuity and qualitay products still remain family owned and run. The hands on approach and dedication to quality every step of the way has garnered Akaroa Salmon a well earned mention on menus around New Zealand . Chefs who are passionate about quality source fresh sea raised salmon direct from Alaroa Salmon. Whether it be smoked, filleted or whole Akaroa Salmon deliver from the ocean to chefs chopping board within 24 hours.
Akaroa Salmon timbale with wasabi vinaigrette Click here for recipe
click here to download recipe card
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Tom Bates 
