Smoked Seafood Delivered Fresh Across Sydney

Pearl Seafoods offers a premium range of smoked seafood including salmon, trout, and fish fillets. Expertly prepared and delivered chilled across Sydney, our smoked range is perfect for platters, canapés, or gourmet dining.

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Delivering Premium Smoked Seafood Sydney‑Wide

Smoked Seafood Packed For Peak Freshness: At Pearl Seafoods, we take great care to ensure your smoked seafood maintains its premium quality from the moment it's prepared to when it reaches your door. Each order is smoked at peak freshness, then packed in a temperature-controlled insulated carton with food-safe liners and cooling elements to maintain the cold chain throughout transit.

Responsibly Sourced, Uncompromising Quality: All smoked seafood is sourced from trusted Australian fisheries and processors operating under strict quality, sustainability, and traceability standards. From smoked salmon and trout to eel and mackerel, every product is carefully selected for its flavour, freshness, and integrity — so you receive only the best.

Protected & Temperature-Safe Packaging: Every smoked seafood order is sealed and insulated to maintain its ideal chilled state during delivery. Our robust packaging protects against temperature changes and transit damage, ensuring your seafood arrives in pristine condition — ready to serve or store.

Next-Day Sydney Delivery: Orders placed before 3 pm are packed and shipped the next morning for next-day delivery across Sydney. Our streamlined cold chain process ensures your smoked seafood stays properly chilled during transit. Customers trust Pearl Seafoods for premium smoked seafood delivery thanks to our expert handling and fast, reliable service.

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Smoked Seafood FAQ – Storage, Shelf Life & Safety Tips

Want to enjoy your smoked seafood at its best? Here are answers to common questions on storing, freezing, serving, and shelf life to keep flavour and freshness at home.

Keep smoked seafood in the fridge at 0–3 °C. Store it in vacuum-sealed packs if possible, or wrap tightly in cling film or foil to keep it fresh.

Cold-smoked seafood can last 2–3 weeks unopened in the fridge, but once opened should be eaten within 3–5 days. Hot-smoked seafood keeps around 7 days refrigerated.

Refreezing is not recommended as it can affect quality and safety. Once thawed, enjoy smoked seafood within 1–2 days.

Spoiled smoked seafood may develop a slimy texture, sour smell, or unusual colour. If you notice any of these signs, it’s best to discard it.

Yes, smoked seafood still requires refrigeration as smoking doesn’t make it shelf-stable. Always keep it chilled and consume by the best-before date.

Hot-smoked seafood is generally safe for all customers. Cold-smoked seafood should be avoided by pregnant women, young children, the elderly, and those with weaker immune systems.

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Hear real Pearl Seafoods customers. Reviews on freshness, service, and seafood. Trusted across Sydney by chefs and cooks.