Cold-Smoked Fish

Welcome to the Enoree Oaks website!  In the near future, I’ll be expanding this website to include recipes, specials, feedback and ordering and shipping information.

First though, I’d like to share how I came to find out about cold smoked salmon.  Like every good Southerner, I have my own special recipes and techniques for making BBQ pork, chicken, beef and fish and think I make a pretty good BBQ.  During a trip to Seattle and a visit to Pike’s Market on the waterfront of Puget Sound, I had my first taste of cold smoked salmon. Now, everyone knows that barbeque may have been born in the South, but Seattle style cold smoked salmon is like nothing I’d ever had back home.

That flavor inspired me to bring about the smoky fusion of Southern BBQ with the rich buttery flavor of salmon.  The resulting taste of my Cold Smoked Salmon appeals to all who appreciate fine slow cooked Southern BBQ.  My Spring Run© brand uses farm raised Atlantic salmon while the Dancing Bear© brand is seasonal wild caught salmon (King, Coho, Sockeye, etc.).  Both are extraordinarily good!

New Menu Item: Cold Smoked Steelhead Trout!