Who Are We

Victoria Island Smokehouse

Victoria Island Smokehouse follows a long line of fish curers and smokers. For several generations this Swiss/Italian family run artisanal fine foods producer, has been preparing cured smoked salmon, swordfish, trout, sturgeon and other smoked delicacies to become one of the leading producers of smoked fish in Asia.

They use only wild and responsibly farmed fish from recognised farmers. They live their lives in the pristine and rough water of the North Atlantic and the South Pacific, making them strong and muscular. We select only the best and healthiest fish. Each fish is then filleted by hand. We use traditional methods of curing, salting and smoking. The smoking process alone uses three different kinds of natural wood chips.

Founder, Cristian Giancaterino, is dedicated to producing small batches of the highest quality smoked fish from around the world. A few years ago he saw an opportunity to start producing the finest smoked fish in the heart of Hong Kong and Victoria Island Smokehouse was born.