We smoke our fish in two distinct ways:
COLD SMOKE + HOT SMOKE

COLD SMOKE

When we cold smoke, the temperature of the smoker never exceeds 85 degrees. The fish in the smoker has already been salt-cured.

HOT SMOKE

Involves smoking the fish at 250 degrees. We monitor the temperature of the smoke diligently to ensure we follow proper preparation technique, yielding the tastiest smoked fish you will find.