Located on the west shore of Lake Michigan, in Port Washington, Wisconsin, our smokehouse continues the family tradition of turning out the finest smoked fish products in the region.
Since the "old" days when Lake Michigan fish were brought in by our boats, smoked on site, in traditional smokehouse, then sold in our market, little has changed in the process of producing quality smoked fish for our customers.
We insist on hardwood fires, in seasoned smokehouses, as the best way to smoke our fish. 7 days a week, year around, we are smoking Canadian Lake Trout, Alaskan and Atlantic Salmon, and Whitefish.
Our retail store carries a line of fresh fish from the great lakes -including lake perch, whitefish, trout, and walleye, as well as shrimp, lobster, scallops, haddock and cod, pickeled herring, and crab legs.
Store Hours: Monday thru Saturday 8 to 5. Closed Sundays and Holidays
Canadian Lakes fish shipped in fresh, where they are brined, and smoked, to achieve a soft fleshed, oily white meat, with a mild flavor, similar to our smoked chubs. Sold chunk style. $9.75 lb.
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. $11.75 lb
Salt brined and hardwood smoked to produce a drier texture, mild in flavor. Also in the chunk style. $9.25 lb.