The smoking process enhances just about every fish. Sample the spectrum from ethnic staples like whitefish and sturgeon to nouvelle cuisine favorites like tuna and mackerel.

Sable
Traditionally called, “the poor man’s sturgeon,” this smoked black cod is now being served in some of the best restaurants around the country. Sable is divinely mild and juicy. The light coat of paprika keeps in the taste while adding a mild spiced flavor.

Sturgeon
The queen of all smoked fish. A slice of sturgeon will melt in your mouth like butter. Truly a delicacy.

Whole Whitefish
An ethnic delight. Have the fun scooping this succulent meat right out of the fish. For and additional dollar per pound we’ll take all of the bones out so all you have to do is enjoy. Weight vary between 2-3 pounds per fish.

Chubs
A smaller version of a whitefish with tender and mild meat that you can enjoy all for yourself.

Brook Trout

Yellow Fin Tuna
Mild, smoke flavor. Serve on a bed of lettuce with squeezed lemon and pepper. Or on a thin cracker with crème fraîche and flying fish roe with wasabi.

Peppered Mackerel
Infused with honey, lemon, orange, black pepper and spices, this small fillet has wonderfully soft and delicious meat. Serve individually for a lovely presentation.

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