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- Written by Super User Super User
- Category: Ewig Home Page Text Ewig Home Page Text
- Published: 08 April 2015 08 April 2015
It comes with great pride, joy, and even some sadness to share that the time has come for our family to close our doors.
Six generations and at least 20 different Ewigs have manned our smokehouses, helmed our boats and shared stories with our customers these past 130 years. What an incredible ride!
On May 1, we will close our doors for the final time. Jeffrey and Matthew are eager to enjoy more time with their families after a combined 50+ years stoking the wood fires.
Our building will remain along Sauk Creek for the time being and is not available for sale. However, if you are an entrepreneur eager for a chance to build your own fishing legacy in downtown Port, we'd love to talk to you about carrying on the torch.
You will hear more from us during the coming days/weeks, but please take a moment to stop in and get your last taste of our family recipes before May 1.
Thank you, Port Washington. You've given our family a century's worth of memories for which we are forever grateful!
Jeff & Matt
Salt brined and hardwood smoked to produce a drier texture, mild in flavor. Sockeye Salmon in the fillet style
Fast becoming our hottest treats! Boneless farm raised Atlantic Salmon, are lightly salt brined, then slow roasted over hardwood fires. These fillets we offer in a traditional flavor, or with our special seasonings. Your choice of pepper blend, Cajun style, buttery dill, or sherry wine teriyaki. Seasonings are applied before smoking, giving you the seasoned flavor on the outside, yet maintaining the salmon flavor inside. Sold whole only. 2 to 2/12 lb. avg. size.
Caught from deep cool Canadian lakes. Salt brined and smoked chunked style. Oily texture with the freshwater fish ta