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"A family tradition of providing the finest smoked fish for over
70 years" |
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 In days gone by, before refrigerators and freezers, smoking fish was a necessity. Native Americans and early settlers preserved their catch by slow-cooking it over a smoldering flame. That the process also yielded sweet-smoked, woodsy flavor was a bonus - one it was easy to get hooked on.
Today it's no longer necessary to "hold the fire," and while we appreciate smoked fish for being ready-to-eat with no added fat, primarily we're addicted to that smoky taste. |
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 Charlie's Smokehouse, one of the most famous smokehouses on the Great Lakes, has all kinds of freshly smoked fish, including lushly textured whitefish from towns along the shores of Lake Michigan. We also offer smoked imported specialties like Canadian lake trout, Pacific
salmon and our newest addition, Atlantic salmon.
3 pound box - $24.00
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