Three Streams Smokehouse

Three Streams is owned by the Stubbs Family with a long history in the Fishing Industry, dating back to the early 1900’s. Gregory Stubbs,recognised the need to remove pressure from the ocean’s dwindling resources and believed that Aquaculture would be the only solution to meet the future Seafood demand. He began Trout farming in 1986 on the family farm as an undergraduate student, then went on to complete an MSc in Aquaculture at Sterling University, Scotland in 1989. Gregory then took the company on a vertical integration strategy, with brothers David and Andrew part of the company management team. Today the Three Streams Group is involved in the entire value chain, including Research & Development. Our aquaculture farming practices are based on our deep caring for the planet and the absolute need for sustainable fish farming. Our founder was trained in the Scottish Highlands last century and these skills and techniques are used today to produce fish of both uncompromising quality and sustainability. Modern facilities are used to produce over 1 million juveniles which are then placed on selected on-growing sites throughout South Africa. These fish are raised on a unique feed recipe which ensures the fish are lean and of the highest quality. One year later they return to our famous Three Streams Smokehouse for value-adding and distribution to the finest dining tables world wide. When the Salmon and Trout arrive at the Smokehouse in Franschhoek we hand select the best fish for curing using traditional methods and our secret recipe of 25 years. We then rest the cured sides to allow the secret blend to gently mature. We use time honored techniques with modern standards to produce a truly luxury product of exceptional taste. During the smoking process the fillets develop a deep, rich colour, the texture changes and the full smokey flavours ensue. Traditionally cured, naturally smoked with modern standards.