We are committed to clean, sustainable practices:

  • No GMOs

  • No antibiotics or synthetic pigments

  • No drugs in the feed or farming process

The result is a superior smoked fish—pure, flavorful, and beautifully textured.

smoked-steelhead-gingrass

Cold Smoked Steelhead Trout

(Oncorhynchus mykiss)

Visually similar to Atlantic salmon but with a richer, deeper orange hue, our sea trout offers a milder, more delicate flavor and a silky, velvety texture that melts on the tongue.

Our cold smoked steelhead begins with the finest ingredients. Raised in the pristine waters off Byrknesøy, Norway, these trout thrive where the Arctic’s ice-cold, crystal-clear waters meet the nutrient-rich flow of the Gulf Stream—perfect conditions for responsible sea farming.

smoked-salmon-gingrass

Cold-Smoked Atlantic Salmon

(Salmo salar)

Sourced from the icy, pristine waters of the North Atlantic, our cold-smoked Atlantic salmon is a celebration of traditional technique and exceptional ingredients. Each filet is gently cured in our proprietary blend of salt, sugar, spices, garlic, and herbs, then slowly smoked over fragrant apple wood.

The result is a buttery, rich salmon with a velvety texture and a delicate, almost translucent slice—always hand-cut to preserve its integrity. The flavor is clean and refined: lightly salty with a gentle kiss of smoke, accented by subtle notes of garlic and herbs. With its light orange hue, high natural fat content, and pronounced salmon flavor, this is cold-smoked fish at its finest.

mcfarland-springs-smoked-trout

Hot-Smoked McFarland Springs Trout
(Oncorhynchus mykiss)

Sourced from the pure headwaters of California’s Susan River, our McFarland Springs rainbow trout are raised on a zero-waste, carbon-neutral family farm. These exceptional fish are the only trout in the world fed a 100% vegetarian, non-GMO diet—rich in omega-3 DHA, free from antibiotics and synthetic dyes.

We cure each fillet in our proprietary blend of salt, sugar, spices, garlic, and fresh thyme, then gently smoke it over oak wood. The result is a delicately smoked trout with a clean, natural flavor and tender, flaky texture that truly reflects the purity of its origins.