Katy's Story: Since 1951, Katy's Smokehouse has been passionately crafting premium smoked salmon and albacore in Trinidad, CA. They source the finest hook-and-line-caught King Salmon (Chinook) and transform it using time-honored kippering techniques—a slow, natural three-day process that never cuts corners. Their method is pure tradition: cold smoking without heat, then gradually raising the temperature with fragrant alder wood until the fish is perfectly cooked. No chemical additives. No artificial coloring. Just authentic craftsmanship passed down from the Yurok Indian Nation to Katy herself, ensuring every bite delivers ocean-fresh excellence that's stood the test of six decades.
Information Sourced from Katy’s Smokehouse Website: katyssmokehouse.com
Locally Made