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About this product
200g smoked salmon trays are sliced cold-smoked salmon for 2–3 serves. Bagels, scrambled eggs and canapés.
Product details & storage
Sold per pack. Imported; see the pack label for the country of origin.
Follow the supplied storage, preparation and use-by instructions. Check the label for ingredients and allergens.
Gold Coast delivery runs Monday to Saturday; Northern Rivers delivery runs Tuesday and Friday. Online pickup is at Varsity Lakes. Choose an available date at checkout.
Know your seafood
- Preparing & serving
- Serve using clean utensils and keep chilled at 0–4°C once ready to eat. Follow the label's after-opening limit. People who are pregnant or have weakened immunity should avoid raw seafood and chilled ready-to-eat seafood. Smoking does not make chilled seafood shelf-stable.
- Keeping it fresh
- Follow the label for unopened storage: refrigerate chilled packs at 0–4°C and keep frozen packs at -18°C or colder. Only store at room temperature if the label permits. Follow the use-by date and after-opening limit. Use clean utensils and reseal promptly.
Customer Reviews
Key Facts
- Product
- 200g Smoked Salmon Trays
- Origin
- Imported
- Category
- Sauces, Condiments & Packaged Goods
- Sold by
- per pack
- Availability
- In stock at Tasman Star Seafood
- Delivery
- Gold Coast delivery 7 days a week. Northern Rivers delivery Tuesday and Friday. Delivery options and fees are confirmed at checkout.
- Pickup
- Online order pickup is at Varsity Lakes (20 Casua Dr). Choose an available collection time at checkout.
Cook with this
Recipes and guides that use 200g Smoked Salmon Trays.

Guide
How to Build a Seafood Platter for 2, 4, 6, 10 or 20 People
Seafood platter quantities that actually work: grams per person, a shopping list for 2 to 20 guests, and how a $200 Father's Day spend unlocks free merch online or in store.

Guide
Hot Smoked, Cold Smoked and Candied Salmon: What Is the Difference
Cold smoked salmon is silky and raw-cured. Hot smoked is flaky and cooked. Candied salmon is hot smoked with a sweet glaze. Shelf life, texture and how to serve each.
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