Atlantic salmon sides
Generous center cuts hand-rubbed with sea salt and brown sugar, cold-smoked for twenty hours to yield a dense, velvety grain that slices paper-thin.
Wild coho ribbons
Line-caught coho pulled when jewel-red, cured dry to concentrate its firm texture and rich marine fat over a low-temperature hardwood draft.
Pacific albacore loin
Pole-and-line caught albacore flash-brined and warm-smoked over seasoned alder coals, producing tender medallions with clean ocean sweetness.
Smoked Pacific oysters
Plump coastal bivalves shucked at low tide, briefly brined in sea salt, and cold-finished to preserve tender bellies and savory cedar liquor.
Salt, woodsmoke, and time
Every side of fish is cured dry on spruce tables using unrefined Pacific sea salt. We monitor weight loss by hand, pulling cuts the moment firmness signals proper cure depth.
Our kilns burn cordwood split from local coastal alder. We run cool smoke drafts without steam injection, synthetic curing accelerators, or liquid colorings.
Hardwood smokehouse metrics
36 hrs
slow cold smoke cycle
100%
native Oregon alderwood
0
chemical additives or liquid smoke
4
sustainably landed species
We dispatch small-batch fillets directly to restaurant larders, independent specialty delis, and home tables across the Pacific Northwest and nationwide.