For over sixty years, Katy's Smokehouse has perfected the art of smoking premium No. 1 King Salmon (Chinook), sourced primarily by hook and line to ensure ocean-fresh quality. Using a traditional European kippering method learned from the Yurok Indian Nation, the fish undergoes a natural, three-day curing and smoking process. This meticulous technique involves cold smoking followed by gradual alder smoking until fully cooked, without any chemical additives or artificial coloring. Experience a refined, authentic flavor crafted with time-honored care and dedication.