Macro close-up of hot-smoked salmon cross-section showing fat marbling, flake edges, and rendered oil beads against warm amber kiln light

Est. 1924 · Pacific Northwest

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The Process

From salt to smoke,
nothing is rushed.

Coarse sea salt crystals scattered over raw salmon flesh showing cure beginning

The Cure

Coarse Atlantic salt, brown sugar, cracked white pepper — 18 hours minimum.

Juniper berries and dried botanicals arranged on dark slate for salmon curing

Botanicals

Juniper, dill pollen, lemon zest. Each harvest dictates the blend.

Thin citrus wheel slices layered over salmon fillet during curing process

Citrus Layer

Meyer lemon wheels pressed directly into the flesh for the first 6 hours.

Interior of century-old kiln with hanging salmon sides and glowing ember light

The Kiln

Century-old brick. Sides hang for 8–14 hours depending on thickness.

Close-up of oak and alder woodchips selected for smoking salmon

The Wood

Pacific alder primary. Oregon white oak for the final hour. No shortcuts.

Smoke curling mid-air inside smokehouse kiln with salmon silhouettes visible

The Smoke

180°F. Slow. The curl you see is the moment flavor becomes memory.

The Products

Three smokes.
Each its own season.

Click any card to reveal tasting notes, origin story, and pairing suggestions.

Origin

Copper River, Alaska · Wild-caught June run

Smoke

Pacific alder + Oregon white oak · 11 hours

Tasting Notes

Rendered oakRendered fatFlaked sea saltSubtle sweetness on finish

Pairs with

Crème fraîche, capers, dark rye, Grüner Veltliner

From $48 / half side
From $48 / half side

Origin

Faroe Islands · Sustainably farmed Atlantic

Smoke

Beech wood · 16 hours cold process · 72°F max

Tasting Notes

Bright citrus entryHerbal mid-palateClean smokeSilky long finish

Pairs with

Blinis, dill cream, cucumber ribbons, Chablis

From $44 / half side
From $44 / half side

Origin

Bristol Bay, Alaska · Sockeye · Wild-caught

Smoke

Juniper wood + applewood · 8 hours · direct kiln finish

Tasting Notes

Bold juniper entryResinous smokeBright acidPepper and char on close

Pairs with

Gin-cured accoutrements, pickled mustard seed, sourdough

From $52 / half side
From $52 / half side

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