Respect the Fish

David Gingrass (pronounced “Gin Grass”) brings more than 40 years of culinary expertise to the art of smoked and cured foods. “Respect the Fish” is more than a line. It is the way we work.

Starting with discriminating fish selection, every step is designed to protect what makes it exceptional. We hand-fillet with care. We cure with precision. We smoke with delicate fruit wood. We slice with attention to texture and presentation. We believe smoked fish should taste like fish first. That means a clean finish, a firm yet delicate texture, and smoke that supports the natural flavor rather than covering it.

What Makes Gingrass Smoked Different

Fresh, Never Frozen Fish. We begin with fresh fish to preserve texture, structure, and flavor. Starting fresh gives our smoked fish a cleaner bite and a more refined finish.

Hand-Crafted in Small Batches

Our process is intentional, measured, and hands-on. We do not rush the cure, over-smoke the fish, or compromise the final texture.

Balanced Smoke

Our fruit wood smoke profile is clean and restrained, designed to enhance the seafood rather than dominate it.

Hand-Sliced Retail Packs

Our retail packs are sliced by hand using a single blade. This protects the delicate structure of the fish and creates a premium eating experience.