THE SMOKING PROCESS

The smoking process is a simple one that has been performed in many countries for years as a means of varying the diet and preserving fish for the harsh winter conditions when fishing is difficult and dangerous.

There are many age-old methods of curing as a means of naturally removing moisture from fish. Why remove moisture and then add salt, sugar and smoke? 1) Smoke acts as a natural antimicrobial. 2) The drying process removes the moisture bacteria need in order to grow. 3) Salt is also antimicrobial.

The job of the Master Smoker is to remove enough moisture and add enough salt, sugar, or spices to firstly preserve, and secondly, enhance the fish being smoked. By using a variety of natural, untreated, aged hardwoods, we give our smoked fish product wonderful earthy overtones. Each type of wood imparts a different nuance of flavor and texture.

In small batches, we slowly cold smoke our seafood in our own HACCP-approved state-of-the-art smokehouse using pesticide-free aged hard woods. (Our standards of safety and cleanliness are even higher than those demanded by federal regulations.)

We then carefully hand pin-bone, hand slice, and vacuum seal each portion by hand to ensure the smooth texture and unique flavor that will tantalize your palate.