Smoked Fish 101

A fin-to-tail guide to the history, traditions, and techniques behind our premium smoked fish.

smoker with smoked whitefish

The Story of Salt and Smoke

man with smoked salmon

The Story of Salt and Smoke

It started by the sea, where our ancestors cured and smoked fish to prevent spoiling. These methods did more than preserve the fish. They perfected the flavor. 

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A Process that Preserves and Perfects

Our time-honed approach begins with the freshest fish and ends with great-tasting food, cultivated with care from our family to yours.

Our Fish

man cutting salmon

Our Fish

Premium smoked fish starts with premium raw materials. To ensure consistency of great taste, we rigorously audit and test all our suppliers and fish.

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Curing

man scooping whiting for smoking

Curing

Salt preserves the fish—but it also enhances the taste and texture. We use wet brines and dry cures to ensure a tender, flavorful experience.

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Smoking

man pushing whitefish into smoker

Smoking

Over a proprietary blend of natural hardwoods, we cold and hot smoke our fish according to tradition and the best practice for each species. 

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Quality

smoked salmon quality check

Quality

From innovative packaging to state-of-the-art facilities, we focus on the details to deliver products of the highest quality and food safety.

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Tasting & Enjoyment

smoked salmon lunch

Tasting & Enjoyment

Aroma, appearance, flavor—each smoked fish offers a singularly satisfying experience. Before each bite, we prepare to savor the smoked fish deliciousness.

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Smoked Fish, from A to Z

smoked salmon meals

Smoked Fish, from A to Z

Smoked fish speaks to us. And we speak smoked fish. Check out our comprehensive index for fish-friendly definitions and seafood fast facts.  

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