| The Little Fish Company |
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| The Little Fish Company Has Just Teamed Up With Angelo Ibleto For All Of Their Smoking Needs |
| SMOKED FISH |
| SALMON |
| ALBACORE |
| BLACK COD (SABLE) |
Starting Saturday, January 10, 2008, all of our smoked fish will be prepared exclusively by
Angelo Ibleto of Angelo's Smokehouse in Petaluma, California. Our smoked fish was pretty
darn hard to beat, but after meeting Angelo and sampling some of his old world italian
smoking processes, I just had to start having our top quality wild caught seafood smoked by
his award winning methods.
Once the fish are filleted in our processing facility in Santa Rosa, they are iced and make
the 20 mile journey south to Santa Rosa where Angelo places the fish in a "pre-smoking"
brine solution for 3 days. Once the fish leaves the brine solution, it's off to the smokehouse
where premium smoldering Alder slowly "cooks" the fish over a 4 hour period. The
fillets/loins are then cut into 1/2 pound pieces and vacuum packed. We pick them up fresh
out of the smokehouse and bring them straight to the Farmers Market.
While his nearly 40 year old recipe remains top secret, we do know that the maple sugar
based marinade with a hint of a brown sugar topping makes for one of the tastiest treats ever
to grace the taste buds. If you thought you've had good smoked salmon or albacore
(including our old recipe), wait until you try this stuff...there is nothing better!!! And for those of
you who haven't been let in on the Smoked Sablefish secret (aka Black Cod or Butterfish),
make sure you give this one a try. It's guaranteed to be your new favorite smoked selection.
Our smoked king salmon, albacore, and sablefish will sell for $12.50 per half pound, and
will be available in 1/2 pound increments. Since the form on our ordering page only allows
for 1 pound increments, be sure to put a note in the comments field if you would like 1/2
pound pieces on your smoked selections.
Angelo Ibleto of Angelo's Smokehouse in Petaluma, California. Our smoked fish was pretty
darn hard to beat, but after meeting Angelo and sampling some of his old world italian
smoking processes, I just had to start having our top quality wild caught seafood smoked by
his award winning methods.
Once the fish are filleted in our processing facility in Santa Rosa, they are iced and make
the 20 mile journey south to Santa Rosa where Angelo places the fish in a "pre-smoking"
brine solution for 3 days. Once the fish leaves the brine solution, it's off to the smokehouse
where premium smoldering Alder slowly "cooks" the fish over a 4 hour period. The
fillets/loins are then cut into 1/2 pound pieces and vacuum packed. We pick them up fresh
out of the smokehouse and bring them straight to the Farmers Market.
While his nearly 40 year old recipe remains top secret, we do know that the maple sugar
based marinade with a hint of a brown sugar topping makes for one of the tastiest treats ever
to grace the taste buds. If you thought you've had good smoked salmon or albacore
(including our old recipe), wait until you try this stuff...there is nothing better!!! And for those of
you who haven't been let in on the Smoked Sablefish secret (aka Black Cod or Butterfish),
make sure you give this one a try. It's guaranteed to be your new favorite smoked selection.
Our smoked king salmon, albacore, and sablefish will sell for $12.50 per half pound, and
will be available in 1/2 pound increments. Since the form on our ordering page only allows
for 1 pound increments, be sure to put a note in the comments field if you would like 1/2
pound pieces on your smoked selections.
